1 c. crushed Keebler grasshopper fudge mint cookies
3 tbsp. hot water
1 (6 oz.) Keebler ready-crust graham cracker pie crust
1 (3 oz.) pkg. Philadelphia brand cream cheese, softened
1/3 c. sugar
2 tbsp. milk
1/4 tsp. peppermint extract
3 1/2 c. Cool Whip, thawed (8 oz.)
6-10 drops green food coloring
Red hot cinnamon candies and 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 mixtures. Smooth top of pie with spatula. Chill 3 hours. Make berries and holly leaves using cinnamon candies and spearmint leaves.