Step 1

Crush 26 Mint Oreo cookies into fine crumbs using a food processor.

Step 2

Mix the crumbs with 5 Tablespoons unsalted butter and press into a 9 inch pie plate to form the crust. Freeze while preparing the filling.

Step 3

Using a stand mixer fitted with the whisk attachment, or a hand mixer and a large mixing bowl, beat 1 ½ cups heavy cream for several minutes until stiff peaks form. Set aside.

Step 4

In another bowl, beat 8 ounces cream cheese until smooth. Add 1 ½ cups confectioners sugar, ½ teaspoon mint extract, pinch salt, and green gel food coloring*. Mix until well combined.

Step 5

Gently fold in the whipped cream.

Step 6

Pour the mixture into the chilled crust and smooth the top. Freeze for at least 6 hours or overnight.

Step 7

Before serving, pipe Cool Whip around the edges and garnish with chopped and/or crushed Oreos, if desired.