1 c. mint cookies
3 tbsp. hot water
1 graham cracker pie crust
1 (8 oz.) Philadelphia cream cheese
Red hot cinnamon
1/3 c. sugar
2 tbsp. milk
1/4 tsp. peppermint extract
3 1/2 c. Cool Whip
6-10 drops food coloring
Spearmint leaves

Mix cookies and hot water together. Spoon into crust and gently spread. Cover bottom of pie crust. Beat cream cheese until smooth. Gradually beat in sugar, milk and peppermint extract, fold in Cool Whip. Divide mixture. Add food coloring to one half. Spoon in crust a spoon of each until crust is full. Top with spearmint leaves and red hot cinnamon candies.