CRUST:

3/4 lbs. Oreo cookies (not Double Stuff), finely crumbled in food processor
1 c. butter, melted

Blend melted butter with crumbled cookies; press into pie plate and refrigerate until firm.

FILLING:

3 c. miniature marshmallows
1/3 c. half and half
1/4 c. green creme de Menthe
3 tbsp. white creme de Cocoa
1 c. chilled whipping cream

Combine marshmallows and half and half in medium bowl. Microwave at MEDIUM-HIGH (70%) until marshmallows are melted, 2 to 4 minutes, stirring once and twice during cooking. Blend in creme de menthe and creme de cocoa. Refrigerate until cool and thickened, but not set.

Beat whipping cream in chilled bowl until stiff. Fold marshmallow mixture into whipped cream; pour into crust. Refrigerate until set, 2-4 hours. Garnish with strawberries or chocolate curls, if desired.