Crème de Menthe Squares
The Oreo made its debut in 1912 in Hoboken, New Jersey, originally as the “Oreo Biscuit.” Over the years, its name evolved to “Oreo Sandwich,” “Oreo Crème Sandwich,” and finally settled on the familiar “Oreo Chocolate Sandwich Cookie.” We don’t normally include brand names on this site, but in this case, it’s explicitly a part of the recipe. The generic chocolate sandwich cookie would also do just fine. This recipe comes from Taste of Home, where the contributing reader shares that this layered bar is truly a delightful blend of textures and flavors: airy, creamy, and crunchy, with a perfect balance of cool mint and rich chocolate. She adds that its vintage dessert charm is irresistible to everyone in the family; it’s also quite simple to make. The instructions call for multiple layers of chocolate and mint, but you can modify this based on personal preference.
- 1-¼ cups finely crushed Oreo cookies (about 14 cookies)
- 2 tablespoons butter, melted
- 1 teaspoon unflavored gelatin
- 1-¾ 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
- 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 for 30 minutes.
- In a large microwave-safe bowl, sprinkle gelatin over ½ cup cold milk; let stand for 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.
- Meanwhile, in a small bowl, gradually beat cream cheese until smooth. In another bowl, whisk pudding mix and remaining 1 ¼ cups cold milk. Gradually beat into cream cheese.
- In a large bowl, beat cream until soft peaks form; fold into marshmallow mixture. Spoon half of the mixture over the prepared crust; refrigerate for 10 minutes. Layer with pudding mixture and remaining marshmallow mixture; top with reserved crumbs. Refrigerate 2 hours or until set.