24 Oreo cookies (2 rows)
5 Tbls butter , melted
1 (8 oz) package cream cheese
1 1/4 cup powdered sugar
1/2 tsp peppermint extract
6-8 drops green food coloring (optional)
1 (8 oz) container Cool Whip
1/2 cup mini chocolate chips
1 cup chopped Andes mint candy
In a blender or food processor, blend Oreo’s to crumbs. Mix melted butter with crumbs. Pour into a 9 inch pie plate, and press to form a crust. Freeze until ready to use.
Mix together cream cheese and sugar until smooth. Mix in peppermint extract and food coloring. Mix until the color is well blended.
Fold in container of whipped cream. Add chocolate chips.
Pour filling into prepared crust. Sprinkle with chopped candy.
Place in fridge until ready to serve.