CRUST:

Crush 30 Oreo cookies then combine with 1/4 cup melted butter. Combine well then press into 9 inch pie pan. Chill.

FILLING:

3 tbsp. creme de menthe
1 tbsp. white creme de cocoa
1 (8 oz.) jar marshmallow creme
2 c. cream, whipped

Combine liqueurs and marshmallow creme. Beat with electric mixer until creamy. Whip the cream and fold into above mixture. Pour into Oreo crust and freeze. Serve frozen. Melts quickly at room temperature.