CRUST:

2 c. crushed creme filled chocolate sandwich cookies (12 cookies = 1 c. crumbs)
1/4 c. melted butter

Lightly grease one 13 x 9 pan. Combine crust ingredients and mix well. Press mixture evenly into bottom of prepared pan. Refrigerate.

FILLING:

2 (8 oz.) pkg. softened cream cheese
7 oz. jar marshmallow creme
2 tsp. instant coffee crystals (dissolved in 1 tbsp. hot water)
2 c. Rich Whip (whipped)
1/4 c. chocolate syrup

Beat cream cheese until light and fluffy. Add marshmallow creme and continue beating until smooth. Add coffee mixture and mix until blended. Fold in whipped cream. Spoon filling over crust. Drizzle chocolate syrup over filling and swirl to marbelize. Sprinkle with pecans or other garnish. Refrigerate to serve. Makes 20 servings.