Place the chocolate cookies with crème filling in a food processor. Pulse until fine crumbs form. Transfer the crumbs to a large mixing bowl.

Pour in the melted butter, and stir to combine. Place the crumbs in a 9-inch pie dish, and use the bottom of a ramekin or heavy glass to press the crumbs in an even layer and up the sides.

Place the pie dish in the refrigerator or freezer until you’re ready to add the filling.

In a large bowl, beat the heavy whipping cream on medium speed until stiff peaks form, about 4 to 6 minutes. Set aside.

In a separate large bowl, beat together the marshmallow crème and crème de menthe until well combined. Then, fold in the whipped cream.

Pour the filling into the prepared pie crust, and refrigerate for 4 to 6 hours or freeze for 3 to 4 hours. Garnish with additional crushed cookies or whipped cream if desired.

Serve cold, and refrigerate leftovers for up to 3 days.