1/4 c. butter
2 c. finely crushed creme-filled chocolate sandwich cookies (about 20)
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
3 tbsp. lemon juice
1/2 c. green creme de menthe
1/4 c. white creme de cacao
1 (9 oz.) container frozen non-dairy whipped topping, thawed

In small saucepan, melt butter; stir in crumbs. Reserving 1 tablespoon for garnish. Pat crumbs firmly on bottom and sides of buttered 9 inch pie plate; chill while preparing filling.

In large mixer bowl, beat cream cheese until fluffy; gradually beat in sweetened condensed milk. Stir in lemon juice and liqueurs; fold in whipped topping. Pour into crust; garnish with reserved crumbs. Chill at least 4 hours or until set. Refrigerate leftovers, if any.