Directions:

• In a mixing bowl, combine the crushed Oreo cookies with the melted unsalted butter. Stir until the crumbs are evenly coated. Press this mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust. Make sure it's packed tightly for stability.
• In another bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add in the powdered sugar, and continue to mix until fully incorporated.
• Add the peppermint extract and green food coloring to the cream cheese mixture. Mix until the color is evenly distributed and the filling is smooth.
• Gently fold in the Cool Whip until fully combined. This will give the filling its light and airy texture. Be careful not to deflate the mixture.
• Stir in the finely chopped Andes Chocolate Mints, ensuring they are evenly distributed throughout the filling.
• Pour the mint filling into the prepared Oreo crust. Spread it evenly with a spatula.
• Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set. For best results, chill overnight.
• Once set, slice the pie and serve it chilled. You can garnish with additional whipped topping or mint leaves for an extra touch!