1 c. crushed Keebler grasshopper fudge mint cookies
3 tbsp. hot water
1 ready graham cracker pie crust
1 (3 oz.) pkg. Philadelphia cream cheese
1/3 c. sugar
2 tbsp. milk
1/4 tsp. peppermint extract
3 1/2 c. whipped cream
6 to 10 drips green food coloring
Red hot cinnamon candy and spearmint leaves

Mix cookies and hot water. Spoon into crust and gently spread to cover bottom. Beat cream cheese until smooth; gradually beat in sugar, milk and peppermint extract. Fold in whipped cream. Divide mixture in half, stir food coloring into one half until evenly colored. Fill pie crust with alternate drops of white and green whipped topping mixture. Smooth top of pie with spatula. Chill 3 hours. Make berries and holly leaves using cinnamon candies and spearmint leaves.