2 c. (24) crushed cream-filled chocolate cookies
1/4 c. butter, melted
1/4 c. milk
1 (7 oz.) jar marshmallow creme
2 drops peppermint extract
2 drops green food coloring
2 c. whipping cream, whipped

Combine cookie crumbs and butter; reserve 1/2 cup for topping. Press remaining crumb mixture onto bottom of 9 inch springform pan or pie plate. Chill.

Gradually add milk to marshmallow creme, mixing until well blended. Add extract and food coloring; fold in whipped cream. Pour into pan; freeze until firm. Sprinkle with remaining crumbs.