Preheat the oven to 350°F.

Pulse the chocolate cookies in a food processor for 1-2 minutes or until finely ground.

Add the melted butter and pulse again until fully combined and the texture resembles wet sand.

Press the chocolate cookie mixture evenly into a 9-inch, freezer safe, pie plate to form a crust. Use the flat bottom of a small glass, or dry measure cup, to create a tightly packed crust on the bottom, and up the sides of the pie plate.

Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool completely at room temperature while you prepare the filling.

Add the marshmallow creme to a microwave safe bowl and heat for 30 seconds to warm slightly making it easier to stir. Be sure to scrape all the creme out of the container to use. It will be thick and sticky.

Stir in the crème de menthe and crème de cacao liqueurs until fully incorporated and the mixture is smooth. Set aside.

In a large mixing bowl whip the heavy cream, with a hand mixer on high speed, for 3-4 minutes or just until stiff peaks form. Start the mixer on low and gradually build to high to avoid splashing the heavy cream all over the counter when beginning to whip.

Add the marshmallow creme mixture to the bowl of whipped cream along with 2-4 drops of the optional green gel food coloring. Gently fold together until no streaks of green or white remain and the filling is a uniform color and consistency. It should be light and fluffy.

Spoon the mixture into the cooled cookie crust and spread to an even thickness being careful not to deflate the fluffy texture of the filling too much.

Garnish with a sprinkle of crushed cookies if desired and freeze for 6 hours, up to overnight, or until the filling has firmed up enough to easily slice and serve.