24 Oreo cookies
1/4 c. melted butter
1 pt. whipping cream
1 (7 oz.) jar marshmallow cream
1/4 c. cream de menthe

(If not using mint colored cream de menthe, you will need to add a few drops green food coloring.)

Place cookies in ziploc bag and crush. Mix crushed cookies with melted butter and press into 10 inch pie pan or 13 x 9 inch Pyrex baking dish. Reserve a handful of cookie crumbs to sprinkle on top. Whip cream, set aside.

Whip marshmallow cream and cream de menthe together. Fold into whipped cream. Pour over cookie crumbs. Sprinkle top with reserved cookie crumbs. Cover with saran wrap and freeze overnight. Let stand 5 minutes at room temperature before cutting.