1 c. Kebbler grasshopper fudge mint cookies, crushed
3 tbsp. hot water
1 Ready-Crust graham cracker pie crust
1 (3 oz.) pkg. cream cheese, softened
1/3 c. sugar
2 tbsp. milk
1/4 tsp. peppermint extract (or 2 drops peppermint oil)
8 oz. Cool Whip, thawed
6 to 10 drops green food coloring

Mix cookies and hot water. Spoon into crust and gently spread to cover bottom.

Beat cream cheese until smooth. Beat in sugar, milk and extract. Fold in whipped topping. Divide mixture in half; stir food coloring in one half until evenly colored.

Fill pie crust with alternate dollops of white and green whipped topping mixtures. Smooth top of pie with spatula. Chill 3 hours.

Make berries and holly leaves using cinnamon candies and spearmint leaves.