Grasshopper Pie

For the crust:
Preheat oven to 425.

In a bowl or food processor, finely crush Oreo cookie halves. Mix in bowl with 6 tablespoons butter. A small handful of the crumbs should hold together when you squeeze it in your fist. If it crumbles apart, add additional water, 1 tablespoon at a time, until it holds together.

Pat into bottom and up sides of 10 inch pie dish. Press firmly with spoon to tamp down and compact the crust into the pie dish.

Bake in oven for 5 to 10 minutes; remove from oven and cool completely. Once cooled, place in freezer 30 min. to chill.

For the marshmallow mixture:
In saucepan over medium heat, warm the milk and half and half until steaming, but not boiling. Add the marshmallows and stir gently until the marshmallows have melted.

Remove the pan from heat and cool to room temperature, then chill in the fridge until cool to the touch. If you want, you can speed up the cooling process by setting the pan in an ice water bath. (If the mixture is room temperature or warmer, it has a tendency to break when you add the remaining ingredients.)

Add creme de menthe, creme de cacao, vanilla and green food coloring to the cooled marshmallow mixture, and mix well.

Whip heavy whipping cream until it forms stiff peaks. Gently fold the whipped cream into the marshmallow mixture in three separate additions. Continue folding and gently mixing until no more streaks of white remain.

Pour the filling into the crust, loosely cover with aluminum foil and freeze for at least 3 hours. (Wrap with plastic wrap and aluminum foil if you're going to freeze it longer than a day.)

Serve topped with a dollop of whipped cream (optional), chocolate shavings or crushed Oreos.