Submitted by: Marsha Konken

graham cracker crust
1 cup fudge mint cookies, crushed
3 tablespoons water
Combine the cookies and water and gently spread on bottom of crust.

8 oz. cream cheese, softened
1/3 cup sugar
2 tablespoons milk
1/4 tsp. peppermint extract
1 container thawed Cool Whip
6-10 drops green food coloring

Beat the cream cheese until smooth. Add the sugar, milk and extract and mix thoroughly. Fold in Cool Whip. Divide mixture in half. Tint one half with the food coloring. Fill pie crust alternately with the white and green mixtures. Chill at least 3 hours.
Garnish: red hots and spearmint leaves to look like holly