1 c. crushed Keebler Grasshopper Fudge Mint Cookies
3 tbsp. hot water
1 (6 oz.) graham cracker pie crust
1 pkg. (3 oz.) cream cheese, softened
1/3 c. sugar
2 tbsp. milk
1/4 tsp. peppermint extract
3 1/2 c. (8 oz.) whipped topping, thawed
6-10 drops green food coloring

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 one half until evenly colored.

Fill pie crust with alternate dollops of white and green whipped topping mixtures. Smooth top of pie with spatula. Chill 3 hours.