Note: Chill for four hours, 30 minutes.
2 x 137g packets chocolate creme Oreo biscuits
180g Dairy Milk chocolate with Oreo Mint, roughly chopped
75g butter, melted and cooled
3 1/4 cups white marshmallows
1 cup milk
1 cup white choc melts
A few drops of green food colouring
1 2/3 cup thickened cream, lightly whipped
3 x 23g packets mini Oreo cookies
Grease and line the base, and grease the sides of a 20cm springform pan. Place Oreo biscuits and half (90g) the chopped Oreo Mint chocolate into a food processor and process until mixture resembles breadcrumbs. Pour in the melted butter and pulse until combined.
Press biscuit mixture into base and ¾’s up the sides of prepared pan. Chill until firm.
Place marshmallows, milk and white choc melts into a large saucepan, stir over a medium-low heat until combined.
Remove from heat, tint with green food colouring and allow to cool completely. Fold the whipped cream and remaining chocolate into the cooled marshmallow mixture.
Pour mixture into the chilled biscuit base. Decorate pie with whole and chopped mini Oreo cookies. Chill for at least 4hr or overnight if time permits.