Mint Cookies n’ Cream Fudge Pie

Brownie, Oreo and mint… what more can you ask for? This cold pie is light and refreshing! It makes 2 full pies, but keeps well in the freezer.

The base of this pie is pretty handy: a box of fudge brownie mix (I prefer Duncan Hines chewy fudge brownies). Whip up the batter and preheat the oven according to the box instructions for the fudgy brownies and pour batter in your two pie tins. The goal is to UNDERCOOK these brownies, only baking them for about half the time required on the box. You want your brownies to still be gooey in the middle.

While your brownies are baking, prepare the cool whip top layer. Crush your oreos and whip up your whipped cream and mint extract. Fold in the crushed oreos and put the whipped cream mixture in the fridge until the brownie crusts have cooled. I usually let the brownies cool on the counter for about 10 minutes after they’re done baking, then move them to the freezer to speed up the cooling. The brownie needs to be completely cooled, if not even cold before you top with the whipped cream. Once you top with whipped cream, put back in the freezer for about 20 minutes. You can store these pies in the freezer and set on counter for about 5 minutes before cutting and serving. Each pie serves approximately 8!

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Cookies n’ Cream Mint Fudge Pie

1 box fudge brownie mix
2 eggs
1/4 cup water
1/2 cup vegetable oil
1 package classic or mint oreos
1 qt. (32 oz) heavy whipping cream
1/3 cup sugar
1 13 oz jar marshmallow creme
2 tsp. mint extract
green food coloring

Preheat oven to 350 degrees and have 2 pie tins ready. Prepare brownie batter according to box: empty brownie mix, eggs, oil and water in large bowl and stil until well blended. Pour half of batter into each pie tin and bake for about 15 minutes. After 15 minutes, let brownies cool on the counter for 10 minutes, then move them into the freezer to speed up cooling process.

While brownies are baking/cooling, pour the heavy whipping cream into a large mixing bowl and beat on high speed slowly adding 1/3 cup sugar, mint extract and about 12 drops of green food coloring until the cream is whipped and forms peaks. Crush 2 of the 3 rows of Oreos into large chunks. Fold crushed Oreos and marshmallow creme into your mint whipped cream until mixed well. Spread half of your marshmallow whipped cream combination over each brownie crust. Finely chop remaining Oreos and sprinkle over the top of each pie. Set in freezer for about 3o minutes before enjoying. Pies can stay in freezer for several days.

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