26 chocolate sandwich cookies, crushed
1/4 C. (1/2 stick) butter, melted
1/4 C. creme de ,menthe liqueur
2 (7oz) jars marshmallow cream
2 (8oz) cartons whipping cream
Reserve about 1/3 cup crumbs for topping.
Combine remaining cookie crumbs and butter and
press into bottom of greased 9 inch. spring-form pan.
Gradually add creme de menthe to marshmallow cream mixture.
Pour over crumbs in pan.
Sprinkle reserved cookie crumbs on the top and freeze.