- 1 package Thin Mint cookies
- 1/4 cup butter, melted
- 1 cup heavy cream
- 3/4 cup confectioners sugar
In food processor, finely grind 24 cookies. Once ground, pulse in the melted butter.
In a 9-inch pie tin, lightly press the cookie crumb mixture into the tin and place into the fridge for at least 30 minutes or until hardened.
In a large mixing bowl, whip the cream with sugar with a hand mixer until the cream stiffens and starts to form stiff peaks. Fold 12 crushed cookies into the whipped cream.
Evenly spread the whipped cream into the refrigerated pie crust and top with more cookie crumbs for garnish.
Slide whole cookies into the filling around the sides and serve.