Ingredients
* 4 cups crushed cream-filled chocolate cookies (about 40)
* 1/4 cup butter, melted
* 1 pint vanilla ice cream, softened
* 1/4 cup milk
* 1 jar (7 ounces) marshmallow creme
* 1/4 to 1/2 teaspoon peppermint extract
* Few drops green food coloring
* 2 cups heavy whipping cream, whipped
Directions
* Combine cookie crumbs and butter. Set aside 1/4 cup for garnish; press remaining crumbs onto the bottom of a 9-in. springform pan, two 9-in. pie plates or a 13-in. x 9-in. dish. Chill for 30 minutes. Spread ice cream over crust. Freeze.
* Meanwhile, in a small bowl, combine milk and marshmallow creme; stir until well blended. Add extract and food coloring. Fold in whipped cream. Spoon over ice cream and sprinkle with reserved crumbs. Freeze until firm. Yield: 12-16 servings.