24 crushed Hydrox cookies, reserve 2 to 3 tbsp.
1/4 c. melted butter
1/4 c. milk
1 (7 oz.) jar marshmallow creme
Few drops peppermint extract
Few drops green food coloring
2 c. whipping cream, whipped

Combine crumbs and butter. Press onto bottom of 9 inch pie plate, chill. Slowly add milk to marshmallow creme, mixing until well blended. Add extract to taste and coloring to desired shade; fold in whipped cream. Pour onto crust, freeze until firm. Sprinkle with reserved crumbs and garnish as desired.