~Sent in by: Treva, NC
A minty, chocolaty and creamy pie. It's a great way to use up leftover
Halloween candy or try it in the summer as cool and refreshing dessert.
Makes 1 -9 inch pie (8 servings).
1 (13 ounce) package brownie mix
1 tablespoon hot water
1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme
6 ounces small soft chocolate covered mints
1 tablespoon instant coffee powder
1 cup whipping cream, whipped
1. Prepare brownie mix according to package
directions and bake in a greased 9 inch round
cake pan. Set aside to cool.
2. In a large bowl, dissolve the coffee powder
in the water. Add the cream cheese and beat
with an electric mixer until smooth. Blend in
marshmallow creme.
3. Melt mints by placing them in a microwave-safe
bowl and heat at high for 1 1/2 to 2 minutes; stir
until smooth. Or, place mints in small
saucepan and stir over low heat until melted.
4. Stir melted mints into the cream cheese mixture.
Fold in the whipped cream and spread into the
cooled crust. Loosely cover, place into the
refrigerator and chill for several hours
before serving.
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