4 cups crushed cream-filled chocolate cookies (about 40)
1/4 cup butter or margarine, melted
1 pint vanilla ice cream, softened
1 jar (7 ounces) marshmallow creme
1/4 cup milk
1/4 to 1/2 teaspoon peppermint extract
Few drops green food coloring, optional
2 cups whipping cream, whipped
Combine cookie crumbs and butter. Reserve 1/4 cup; press remaining crumbs onto the bottom of a 9 inch springform pan, 2 (9 inch) pie plates or a 13 by 9 by 2 inch baking dish. Chill for 30 minutes. Spread ice cream over crust. Freeze. Meanwhile, in a bowl, combine marshmallow creme and milk; stir until well blended. Add extract and food coloring, if desired. Fold in whipped cream. Spoon over ice cream and sprinkle with reserved crumbs. Cover and freeze until firm.
Makes 12 to 16 servings.