30 Grasshopper fudge mint cookies
2 tbsp butter, Melted - (cooled)
1 envelope unflavored gelatin
1/3 c. cold water
1 - 8 oz. 1/3 fat cream cheese
2 c. sugar
1 tsp. peppermint extract
1 small cool whip
1 c. cocoa powder
3/4 c. warm water

Coat an 8 - 9-inch spring form pan with nonstick spray. Break cookies using a food processor on pulse until fine crumbs form. Transfer 1/4 c. crumbs to a small bowl. Cover and reserve. Add butter to remaining crumbs and blend. Press over bottom of prepared pan and place in the freezer. Sprinkle gelatin over cold water in a small sauce pan. Let stand 1 minute. Heat over med-low until dissolved. Remove from heat. Whisk cocoa into warm water, blend, set aside.

Beat cream cheese and sugar in large bowl until smooth. Beat on low speed, add cocoa mixture. Mix galatin mixture and extract until blended. Pour over pie crust. Cover and refrigerate, until firm. Remove pan from pie, slice and garnish with cool whip, and serve.