Crust
25 Oreos, separated & scraped (reserve filling)
¼ C melted margarine
Chiffon
½ + ⅔ C sugar (divided)
2 Tbsp cornstarch
1 tsp salt
4 C milk
Oreo fillings
1 oz unsweetened chocolate
¼ C cold water
½ tsp vanilla
2 pkg unflavored gelatin
4 separated eggs
12 peppermint candies
3 drops red food coloring
¼ tsp cream of tartar
Crust: Preheat oven to 300°F. Crush Oreos, then mix with margarine. Reserving ⅓ C for top, press remaining crumbs into a 9×13″ pan and bake for 10 minutes. Allow to cool.
Topping: Mix ½ cup sugar, cornstarch, and salt in a large saucepan. Slowly blend in milk, then yolks and Oreo fillings. Heat to a boil, stirring often. Remove generous 1 cup to a small bowl. Add chocolate to bowl and stir until melted and well blended. Cool in fridge.
To mix in saucepan, add vanilla, coloring, and crushed candies. Mix gelatin with water and stir into mix. Blend all, then cool pot in a bowl of ice water.
Beat egg whites with tartar. Add remaining sugar and beat until stiff. When mint mixture cools, vold in egg whites. Gently add chocolate mixture to form ribbon effect. Pour over crust, then sprinkle remaining crumbs on top. Chill for 3+ hours.
Yields: 12-15 servings
Time to make: 4+ hours
Source: Kathy Hoffman