CREME DE MENTHE SQUARES RECIPE

This layered bar hits all the sweet spots: It’s airy, creamy, crunchy and the perfect mix of cool mint and rich chocolate. It has a vintage dessert appeal that no one in our family can resist.

INGREDIENTS

  • 1-1/4 cups finely crushed Oreo cookies (about 14 cookies)
  • 2 tablespoons butter, melted
  • 1 teaspoon unflavored gelatin
  • 1-3/4 cups cold 2% milk, divided
  • 20 large marshmallows
  • 3 tablespoons green creme de menthe
  • 3 ounces cream cheese, softened
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 cup heavy whipping cream

DIRECTIONS

  1. In a small bowl, mix crushed cookies and melted butter. Reserve 3 tablespoons for topping. Press remaining mixture onto bottom of a greased 8-in. square baking dish. Refrigerate 30 minutes.
  2. In a large microwave-safe bowl, sprinkle gelatin over 1/2 cup cold milk; let stand 1 minute. Microwave on high for 30-40 seconds. Stir until gelatin is completely dissolved. Add marshmallows; cook 1-2 minutes longer or until marshmallows are puffed; stir until smooth. Stir in creme de menthe. Refrigerate 15-20 minutes or until cold but not set, stirring often.
  3. Meanwhile, in a small bowl, gradually beat cream cheese until smooth. In another bowl, whisk pudding mix and remaining cold milk. Gradually beat into cream cheese.
  4. In a large bowl, beat cream until soft peaks form; fold into marshmallow mixture. Spoon half of the mixture over prepared crust; refrigerate 10 minutes. Layer with pudding mixture and remaining marshmallow mixture; top with reserved crumbs. Refrigerate 2 hours or until set.Yield: 9 servings.

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