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Put the cookies in a food processor and pulse until finely ground. Add the butter and process until crumbly. Press the crumb mixture evenly onto the bottom and up the side of a 9-inch pie plate.

Soften gelatin in water 5 minutes; set aside. Combine marshmallow crème, candies, and milk in small saucepan and cook, stirring occasionally, over low heat, until candy melts, 5 – 6 minutes. Transfer the marshmallow mixture to a large bowl. Stir in the gelatin mixture until blended. Let cool to room temperature; fold in the whipped topping. Pour the mixture into crust. Chill until set, at least 2 hours.

Original recipe courtesy Paula Deen