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Directions

Make the crust:

Pre-heat oven to 350 degrees.

Grind the oreo cookies into crumbs. Add to a bowl. Melt the shortening and add to the cokoie crumbs. Mix completely. Bake for 10-15 minutes. 

Unwrap 3/4 of a package of individual Andes thins. Add them to a microwave-safe bowl. Add 1 tablespoon of heavy cream. Microwave in 10 second increments until cream is hot and chocoalte just starting to melt. Stir until chocolate mints are completely melted and smooth. Spread this mixture on the bottom of the crust. Set aside.

Unwrap 2 (4.67 ounce) packages of Andes Thins and add them to a microwave-safe bowl. Add 3/4 cup of the heavy cream. Microwave in 10 minute segments until cream is hot and chocolate just starting to melt. Stir until comepletely melted and smooth. 

In another microwave-safe bowl, add the 1 cup of mini marshmallows and 1/4 cup of heavy cream. Microwave until marshmallows start to melt. Stir unttil melted. Stir into melted Andes Mint chocolate mixture. 

With a high speed mixer, combine 2 1/2 cups of heavy cream, and 1/2 cup of powdered sugar. Beat until stiff peaks form. Add the chocolate mixture to the whipped cream and beat until comepletely combined. Spoon this filling into the crust and spread evenly.

Make Whipped Cream: 

In a mixing bowl with a high speed mixer, combine 1 cup heavy cream, 1/4 powdered sugar and 1 teaspoon vanilla extract. Beat until stiff peaks form.

Pipe or spoon this whipped cream on top of the pie. Chop remaining 1/4 of the package of Andes Thins and sprinkle over pie to garnish.

Enjoy!