24 cream filled chocolate cookies, finely chopped
1/4 c. butter, melted
1/4 c. green creme de menthe
1 jar Kraft marshmallow creme
2 c. heavy whipping cream, whipped

Combine cookie crumbs and butter. Press into a 9 inch spring form pan, preserving 1/2 cup mixture for topping. Gradually add creme de menthe to marshmallow creme, mixing well until blended. Fold in whipped cream; pour into pan. Sprinkle with crumbs; freeze.