A long time family favorite that I obtained from my Grandma. I have added notes to her recipe based on what I have learned over the decades I have been making this pie. Only change I have made is that I use gluten free cookies.
16 graham crackers or chocolate wafers crushed (just over a cup of crushed crackers) or 12 whole chocolate sandwich cookies (Oreos) crushed (I always leave the frosting on the cookies as it will help them stick together).
3 tbsp melted butter
1/2 cup sugar
Mix crackers/wafers/cookies with melted butter and sugar. Put in pie dish and bake at 350 F for 10-12 minutes. I have also had success without baking by freezing the crust ahead of time.
Heat 1/2 cup milk 25 regular size marshmallows or 2 1/2 cups miniature
If preparing on the stove top stir until melted, if using a microwave heat on the "melt" setting but stop the microwave every few minutes to stir. Set aside to cool, be patient, the marshmallow mixture should be cool to the touch (nearly cool enough to start solidifying) before you fold in the remaining ingredients. If the marshmallows are two warm they will separate and you will see two distinct layers when serving the pie.
Whip 1/2 pint whipped cream/dream whip Add 1 oz. (2 T cream de mint) 1/2 oz. (1 TB) cream de cocoa Whip again Fold into first mixture. Pour in pie shell refrigerate six hours Serve with whipped cream over the top. Cherries or crushed candy canes can also be added over the top.