2 c. (24) crushed creme filled chocolate cookies
1/4 c. butter, melted
1 (7 oz.) jar marshmallow creme
1/4 c. milk or creme de menthe
Few drops peppermint extract
Few drops green food coloring
2 c. whipping cream, whipped

Combine cookie crumbs and butter; reserve 1/2 cup for topping. Press remaining crumb mixture onto bottom of 9" springform pan. Chill.

Combine marshmallow creme and milk, mixing with electric mixer or with wire whisk until well blended. If using milk, stir in extract and food coloring; omit if using creme de menthe. Fold in whipped cream. Pour over crust; sprinkle with remaining crumbs. Freeze.