1 15.25-ounce package Mint Creme Oreos
3 tablespoons unsalted butter
1/4 cup crème de menthe
1 7-ounce jar marshmallow cream
1-2 drops of peppermint extract, more or less to taste
4 drops green food coloring
2 cups heavy cream, whipped
Place Oreo cookies into the work bowl of a food processor; process until pulverized. Add melted butter, and process until mixed. Press crumbs into the bottom of a 9” pie plate, reserving 1/4 cup for topping. Place pie pan into freezer while you make the filling. Put marshmallow cream into a large mixing bowl, and slowly whisk in crème de menthe. Whisk in extract and food coloring. Carefully fold in whipped cream. Pour into prepared pan and return to the freezer. Allow to freeze for at least four hours. It will not freeze firm because of the crème de menthe, making it easy to slice when you’re ready to serve it. Serve sprinkled with remaining cookie crumbs, a drizzle of chocolate syrup, and a spritz of whipped cream.