For the Crust:

Crush the Oreo cookies in a food processor. Or place them in a Ziplock bag and bash with a rolling pin until crumbs are formed.

Mix the crushed cookies with melted butter.

Press into the bottom and up the sides of a 9-inch pie plate. I like to use the bottom of a glass cup for this.

Place in the fridge as you make the filling.

For the Filling:

Pour the heavy whipping cream into a chilled bowl and beat with a hand held or stand up mixer until stiff peaks are forward.  Set aside.

Pour the marshmallow creme into a microwave safe mixing bowl.  Heat the marshmallow creme for 30 seconds to soften it.  Then stir in the creme de menthe liqueur and creme de cacao liqueur. Add the green food coloring to the mixture until it’s the color that you prefer.

Gently fold in the whipped cream and pour the mixture into the prepared Oreo crust.  Spread out the top of the filling to make it smooth. Sprinkle crushed Oreos on top.

Freeze until the pie is set (at least 2 hours).

When ready to serve, let the pie set at room temperature for 5-10 minutes.  Then it’s ready to slice and serve!