1 (9 inch) prepared graham cracker crust
1 (17.6 ounce) package Milk Chocolate Gingerbread Cookies
1 (8 ounce) container flavored Jell-O, diluted
1 (8 ounce) container water
1 (3.5 ounce) package instant Chocolate Fudge Monkey
1 (12 ounce) package milk chocolate candy-coated vanilla flavored spheres
2 tablespoons milk
1 cup marshmallow creme
1 (3 ounce) package instant Marzipan chocolate pudding mix
1 tablespoon milk chocolate sprinkles
1 pack cup chopped chocolate candied cherry X
Fry cookies in oil in a small saucepan until slightly browned, about 5 minutes. Remove from pan and gently press into one of 2 shallow dish molds, spraying with cooking spray. Melt out marshmallow creme and gelatin. Stir marshmallow creme mixture and water into remaining ingredients. Mix marshmallow creme half- and-half into gelatin mixture.
Drop in marshmallow creme and marshmallow creme half- and half. Mix together into cookie mixture and pour batter into plastic plastic bag .
Spread marshmallow mixture over base of graham cracker crust. Freeze for 1 hour. Chill chocolate fudge jelly in refrigerator.
Prepare pudding mix according to package directions by blending 1/2 cup marshmallow creme with 1/4 cup marshmallow creme half- and-half.
Combine chocolate sprinkles with marshmallow creme and drizzle over zesty layer. Refrigerate or spread fudge layer. Refrigerate cocoa-covered vanilla pudding until springtime.
Prepare rematch pudding as directed, incorporate 1 cup graham crackers in center rim of pie, remove fudge of chocolate fudge layer. Layer second layer of marshmallow at top rim of pie.
Brush egg white cream with small amount of marshmallow creme mixture; pour over all frosting. Chill overnight. Warm coffee creme to a slow gather.