4 c. crushed cream filled chocolate. cookies -- (about 40)
     1/4  c.   butter -- melted
   1  qt. vanilla ice cream -- (4 c.- also see note below)
   1   jar   marshmallow creme (7 oz) or 24 large  marshmallows
     1/2  tsp.   peppermint extract
   2   drops  or more green food coloring
   2  c.   whipping cream -- whipped
     1/4  c.  milk

Combine cookies crumbs and butter.  Reserve 1/4 cup; press remaining crumbs
into the bottom of a 9 in. springform pan, 2 pie plates or a 9 x 13 pan.  Chill for 30 min.  Spread ice cream over crust. Freeze. In a small bowl, combine milk and marshmallow cream, stir until well blended.  Add extract and food coloring.  Fold in whipped cream, spoon over ice cream. Top with reserved crumbs.  Freeze until firm.
Try this for Christmas, or do a chocolate mocha variation.
 

This recipe is one of Dayle's personal favorites!

Dayle's Notes:
I made this for Christmas '96.  I used ice milk 2 lts. (2 qt.) and divided it in half.  Colored half pink.  Put the pink half on the chocolate crust.  Melted 2 squares of semi-sweet chocolate and drizzled this over the pink layer.  Next put on the remainder of the ice milk and returned to freezer.   Instead of the marshmallow cream I use 24 jumbo marshmallows.  In place of the whipping cream I used  frozen Rich Topping, thawed.  Tasted great.  The fat content was reduced a bit and nobody would have known! An excellent presentation for Christmas, with a layer of chocolate, pink, white and then green. Served at least 12.
If using a springform pan, cut out a circle of waxed paper for the bottom of the pan before you put in the crust.  So much easier to get out of the pan later!

This can be made ahead and frozen, wonderful for Christmas!
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