2 (4.67-oz) packages Andes chocolates, chopped and divided
1 (16-oz) tub whipped topping
To prepare the crust, preheat the oven to 350°F. Lightly spray a 9'' glass pie plate. Set aside.
Crush the cookies in a food processor or blender, then pour the crumbs into a large bowl with the melted butter. Stir until combined. Using your fingertips, firmly and evenly press the mixture into the bottom and sides of the pie plate. Bake for 8 minutes. Allow the crust to cool completely.
To prepare the filling, pour the milk into a medium-size saucepan and bring it to a simmer over medium heat. Add the marshmallows and stir constantly until completely melted. Remove from heat.
Add the créme de menthe and green food coloring and mix until completely incorporated. Let the mixture cool at room temperature for 15-20 minutes.
Place half of the whipped topping into a medium-size mixing bowl. Slowly pour in the cooled marshmallow mixture. Then, using a hand blender, blend the ingredients on low speed until uniformly incorporated.
Fold in one package of the chopped Andes mints until evenly distributed. Then, pour the mixture into the cooled pie shell. Freeze for 1-1/2 hours, then remove the pie and top it with the remaining whipped topping and the rest of the Andes mints. Freeze for 3 more hours.
Allow the pie to sit at room temperature for 15-20 minutes before serving.
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