Ingredients1/4 cup (1/2 stick) butter, melted
2 cups (about 20) finely crushed cream-filled chocolate sandwich cookies
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 tablespoon lemon juice
1/4 cup green crème de menthe liqueur
1 (8-ounce) container frozen whipped topping, thawed
- Coat a 9-inch deep-dish pie plate with nonstick cooking spray.
- In a medium bowl, combine the melted butter and the cookie crumbs. Pat the mixture firmly over the bottom and sides of the pie plate, forming a crust; chill.
- Meanwhile, in a large bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk. Stir in the lemon juice and liqueur then fold in the whipped topping.
- Spoon mixture into the chilled crust then cover and chill for 4 hours, or until set. If desired, garnish as suggested just before serving.
GARNISHING TIPS: This really looks nice garnished with the crumbs from an extra cookie, and fresh or candy mint leaves.