1 c. crushed grasshopper fudge mint cookies
3 tbsp. hot water
1 (6 oz.) ready 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.

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 1/2 until evenly colored.

Fill pie crust with alternate dollops 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.