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

Mix cookies and hot water. Spoon into crust and gently spread to cover bottom of pie. 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 until evenly colored. Fill pie crust with alternate dollops of white and green whipped topping mixtures. Smooth top with spatula.

Chill 3 hours. Make berries and holly leaves using cinnamon candies and spearmint leaves.