16 Oreo cookies
2 tbsp. melted butter
26 regular sized marshmallows, Kraft
3/4 c. milk
1 1/2 oz. creme de menthe (green)
1 1/2 oz. creme de cacao (clear)
1/2 pt. whipping cream

Crush cookies with rolling pie. Place butter in 9 inch pie plate. Microwave until melted. Add crushed cookies and mix thoroughly. Press mixture firmly against bottom and sides of pie plate. Microwave at medium until hot - 2 1/2 to 4 1/2 minutes. Rotate once to twice during heating. Cool completely before filling.

Combine marshmallows and milk in medium bowl. Microwave on medium (70) until marshmallows are melted. Blend in creme de menthe and creme de cacao. Refrigerate until cool and thickened but not set.

Beat whipping cream until stiff. Fold in marshmallow mixture. Pour into crust. Refrigerate 2-4 hours until set.

Garnish with chocolate swirls or chocolate sprinkles.