This circa 1966 recipe comes from Eva Klein and was one of those green can specialties. It was a regular dessert item at Thanksgiving and Christmas. I am copying Eva’s recipe in her words and the context of an era of Hydrox Cookies – the original sandwich cookie before Nabisco’s Oreo hit the market. It was also an era where we were less worried about transfats and hydrogenated shortening, so the cookies themselves were… well, a lot crisper and tastier. Hydrox Cookies also had less of the cream filling.
- 24 marshmallows
- 3/4 cup milk
- 4 tablespoons Creme de Menthe
- 1 cup heavy whipping cream
- 16 Hydrox Chocolate cookies
- 2 tablespoons butter
“Melt marshmallows and milk in a double boiler, then chill. Add Creme de Menthe. Whip the cream and fold in [the marshmallow/milk/menthe mixture]. Pour into a 9-inch pie pan that has been lined with crushed Hydrox cookies and melted butter (pack cookies in the pie pan). Chill several hours. May garnish with grated bitter chocolate. We put cookies between 2 sheets of wax paper & roll with rolling pin. Scrape frosting off a few & crush them & use to sprinkle on top.”