Crust

Cup of Yum
1. Preheat the oven to 350°.
2. Place the sandwich cookies in the food processor and process until you have a fine crumb.
3. Add the melted butter and salt to the food processor and mix until combined. Press the cookie mixture into a 9-inch pie dish or tart pan (just make sure the tart pan has 2-inch sides if using one.)
4. Bake for 10 Minutes. Allow to cool completely before adding the filling.

Filling

1. In a large bowl combine the cream cheese, all the powdered sugar except 3 tablespoons, creme de menthe, and creme de cacao until smooth. If desired, add a drop or two of green food coloring.
2. In a large bowl, whip 1 1/2 cup of the whipped cream until you reach stiff peaks. Fold the whipped cream into the cream cheese mixture just until no streaks of white remain. Pour into the prepared crust and smooth the top.
3. Whip the remaining cup of heavy cream with the reserved 3 tablespoons of powdered sugar until you read medium-stiff peaks. This can be spread directly over the top of the filling, or it can be piped around the edge for a decorative border.
4. Garnish with chopped Andes Mints or crushed cookies.
5. Chill in the freezer for at least 4 hours, until it is firm. Remove from the freezer for 5-10 minutes before serving.