1 pint (2 cups) vanilla ice cream, softened if necessary
2 cups heavy whipping cream
1 jar (7 ounces) marshmallow creme
1/4 cup 2% milk
1/4 to 1/2 teaspoon peppermint extract
3 drops green food coloring, optional
In a large bowl, combine crushed cookies and melted butter; toss until coated. Reserve 1/4 cup mixture for topping. Press remaining mixture onto bottom of a 9-in. springform pan or 13x9-in. dish. Freeze 10 minutes. Spread ice cream over crust. Freeze, covered, until firm.
In a bowl, beat cream until soft peaks form. In a large bowl, mix marshmallow creme, milk, extract and, if desired, food coloring until blended. Fold in whipped cream.
Spread over ice cream. Sprinkle with reserved cookie mixture. Freeze, covered, until firm.