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Instructions
Step
1
Line 13x9-inch pan with foil so edges of foil extend over sides of pan; spray with cooking spray.
Step
2
In food processor, crush cookies to fine crumbs. Transfer to medium bowl, and stir in 1/4 cup melted butter until combined. Press mixture firmly in bottom of pan. Place in freezer while preparing the filling.
Step
3
In large bowl, beat cream cheese, crème de menthe and crème de cacao with electric mixer on medium speed until smooth. Add marshmallow creme; beat until smooth. Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon.
Step
4
In chilled large bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into marshmallow mixture until blended. Pour over crust. Freeze about 4 hours or until firm.
Step
5
Remove from pan, using foil to lift. Let dessert stand at room temperature 10 minutes before cutting. Freeze any remaining dessert tightly covered.
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You can use 2/3 cup crème de menthe syrup in place of the liqueurs in this recipe You'll find the syrup in the ice-cream toppings section of your supermarket.
To easily scoop the marshmallow creme out of the jars, lightly spray a rubber scraper with cooking spray.
Top each serving with a dollop of whipped cream and chopped chocolate mint candies.
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