Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell
12 servings

This deceptively rich dessert offers a refreshing minty contrast to a grilled dinner.

How to Make It

Step 1

Combine crumbs and butter in a small bowl; stir with a fork until moist. Press into bottom of a 9-inch springform pan. Chill.

Step 2

Combine milk and marshmallow creme in a microwave-safe bowl; microwave at HIGH 1 minute, stirring once. Add crème de menthe, crème de cacao, and whipped topping, stirring until blended. Spread ice cream into prepared pan; top with marshmallow mixture. Freeze at least 6 hours. Drizzle with chocolate syrup before serving.

Ratings & Reviews

Rosemaryd27's Review

September 30, 2013

Auntymartydear's Review

June 23, 2011
This recipe has been a staple in my house for years. Whenever anyone new tastes it, they want the recipe. It's light and tasty and best of all, does not require turning on the oven. In fact I'm making it today. The only complaint, not enough chocolate syrup. We just leave the chocolate out on the table so people can add their own.

BethAnne's Review

April 25, 2009
Not worth the effort, overall disappointing. The pie never really set (even the next day when I had a little of the leftovers), it was always too drippy. I thought it tasted boozy and artificial. The CL recipe for peanut butter pie was much better ( I will not make this again.