26 plain chocolate cookies, crushed
1/3 c. melted butter
2 c. whipping cream, divided
10 oz. Andes chocolate mints, divided
1/2 c. milk
3 1/2 c. miniature marshmallows
1 tbsp. sugar

Combine crushed cookies and butter; press firmly on bottom and up sides of 9" pie plate. Over low heat, bring 1/4 cup cream just to a simmer. Turn off heat. Add 28 Andes mints and stir until melted and smooth; reserve 2 tablespoons for garnish. Spread remaining sauce on bottom of pie crust; place in freezer. Over low heat, melt marshmallows in milk, stirring constantly. Add 28 Andes Candies; stir until melted and smooth. Refrigerate until cool. Beat 1 1/4 cups whipping cream until stiff; stir into marshmallow mixture. Spoon into pie crust; drizzle with reserved chocolate sauce. Refrigerate until chilled. Before serving, whip remaining 1/2 cup cream and sugar; pipe or spoon over filling. Chop remaining 4 Andes mints; sprinkle over whipped cream.