2 c. creme-filled chocolate sandwich cookies (about 20), finely crushed
1/4 c. butter, melted
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
3 tbsp. Real Lemon lemon juice from concentrate
1/4 c. green creme de menthe
1/4 c. white creme de cacao
1 (4 oz.) container frozen non-dairy whipped topping, thawed

Combine crumbs and butter, press firmly on bottom and up side to rim of buttered 9 inch pie plate. Chill. Meanwhile, in large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth; stir in Real Lemon brand and liqueurs. Fold in whipped topping. Chill 20 minutes, pour into crust. Chill or freeze 4 hours or until set. Garnish with chocolate curls (shavings) if desired. Refrigerate or freeze leftovers.