2 c. finely chopped cream filled cookies (about 20)
1/4 c. butter, melted
1 (8 oz.) cream cheese, softened
1 can Eagle Brand milk
3 tbsp. lemon juice
1/4 c. creme de menthe
1/4 c. creme de cocoa
1 (4 oz.) frozen Cool Whip

Combine crumbs and butter. Press firmly on bottom and up side of buttered 9 inch pie plate. Chill.

Beat cream cheese until fluffy, gradually beat in condensed milk until smooth. Stir in lemon juice and other cremes. Fold in whipped topping. Cool 20 minutes. Pile into crust. Chill or freeze 4 hours. Garnish as desired.