2 c. (24) crushed Oreo cookies
1/4 c. butter, melted
1/4 c milk
1 (7 oz.) jar Kraft marshmallow creme
Few drops peppermint extract
Few drops green food coloring
2 c. heavy cream, whipped

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

Gradually add milk to marshmallow creme, mixing well until blended. Add peppermint extract and food coloring. Fold in whipped cream.

Pour into pan. Sprinkle with remaining crumbs. Freeze until firm.