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Chocolate Cookie Crust1 and 1/2 cups chocolate chunk cookies, crumbled
2 - 3 tablespoons granulated sugar
1/4 cup butter
Filling
3 cups miniature marshmellows
1/2 cup light cream
1 cup dairy whipped cream
1 dark chololate candy bar (if you pefer, use milk chocolate rather than dark chocolate)
1/2 cup graham cracker crumbs
1. For crust, combine all crust ingredients in a microwave safe bowl. Heat on high for 2 minutes, stirring once. Pour ingredients into a 9-inch pie plate and press evenly onto the bottom and sides of the plate. Place in freezer 20 - 25 minutes, or until set.
2. For filling, combine marshmellows and cream in a microwave safe bowl. Microwave on high for 2 minutes - 2:30, or until marshmellows puff. Blend evenly. Chill for 20 - 25 minutes, or until thickened, but not set. Fold whipped cream into filling mixture. Pour into crust. Top with shavings from candy bar and graham cracker crumbs. Chill for 4 - 5 hours before serving.
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