Shelly's Recipe

* AFTER DINNER MINT PIE*

Category: Pies - Cream and Custard

2 cups crushed chocolate cream filled cookies (about 24)
1/2 cup butter, melted
1/4 cup milk
1 (7 oz) jar marshmallow creme
Few drops peppermint extract and green food coloring or 1/4 cup creme de menthe
2 cups whipped topping

Combine crumbs and butter, reserving 1/2 cup for topping. Press remaining crumb mixture onto bottom of a 9 inch springform pan or pie plate. Chill.

Gradually add milk to marshmallow cream, mixing until well blended. Add extract and food coloring. Fold in whipped cream. Pour into pan; freeze until firm. Sprinkle with remaining crumbs or garnish with mint.