24 cream-filled chocolate cookies, finely crushed
1/4 c. butter, melted
1 jar marshmallow creme
1/4 c. green creme de menthe
2 c. heavy cream, whipped

Combine cookie crumbs and butter. Press into 9-inch spring pan, reserving 1/2 cup of mixture for topping. Gradually add creme de menthe to marshmallow creme, mixing until well blended. Fold in whipped cream; pour into pan. Sprinkle with remaining crumbs. Freeze. Makes 8-10 servings.