1 c. crushed fudge mint cookies
3 tbsp. hot water
3 oz. cream cheese
1/3 c. sugar
2 tbsp. milk
1/4 tsp. peppermint extract
8 oz. Cool Whip
6-10 drops green food coloring
Graham cracker pie crust

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

Beat cream cheese until smooth. Gradually beat in sugar, milk, and peppermint extract. Fold in whipped topping. Divide mixture in half; stir in food coloring into 1/2 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.