1 c. crushed Keebler Grasshopper Fudge Mint cookies
3 tbsp. hot water
1 (16 oz.) Keebler Ready-Crust Graham Cracker pie crust
1 (3 oz.) pkg. Philadelphia Brand cream cheese, softened
1/3 c. sugar
2 tbsp. milk
1/4 tsp. peppermint extract
3 1/2 c. (8 oz.) Cool Whip Whipping Topping, thawed
6-10 drops green food coloring
Red hot cinnamon candies and spearmint leaves

Mix cookies and hot water. Spoon into crust and gently spread to cover the bottom. Beat cream cheese until smooth; gradually beat in sugar, milk and peppermint extract. Fold in whipped topping. Divide mixture in half; stir food coloring into one half 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.