1 lb oreo cookies, crushed
4 Tbsp melted butter
3/4 cup milk
24 large Marshmallows
1 pint heavy whipping cream
2 ounces (or more) Cream de Menthe
2 ounces Cream de Cocoa
Lightly spray a 13 x 9 Pyrex or baking pan, with a rolling pin crush whole oreo cookies, place in bowl and mix with melted butter. Reserve 3/4 cup crumb mixture for topping. Place cookie & butter combination in cake pan & spread evenly, pressing down firmly to form crust.
Combine milk and marshmallows in double boiler & heat until marshmallows are completely melted. Set aside to cool.
Whip heavy cream until firm (don’t over whip). Fold into cooled milk mixture along with Creme de Menthe & Creme de Cocoa. Spread over crust evenly.
Top with reserved cookie crumb mixture. Refrigerate for several hours to cool & set.