Instructions

• In a small bowl, stir the 24 Oreo cookies crushed into fine crumbs (about 2 cups) with the 1/4 cup (56.75 g) melted unsalted butter until all crumbs are evenly moistened. Transfer the crumb mixture to a 9-inch pie plate and press firmly and evenly across the bottom and up the sides to form a crust. Refrigerate the crust while you prepare the filling.
• In a large bowl, use an electric mixer to beat the 8 ounces (226.8 g) cream cheese (room temperature) and 1 cup (120 g) powdered sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the bowl once if needed.
• Add 1/4 teaspoon peppermint extract and 4 drops green food coloring to the cream cheese mixture. Beat on medium speed until the color is evenly incorporated, about 1 minute. Scrape the bowl once more.
• Using a rubber spatula, fold the entire 8-ounce (226.8 g) container of Cool Whip into the cream cheese mixture until evenly combined and smooth.
• Stir in the finely chopped 4.67-ounce (132.39 g) package of Andes Chocolate Mints until evenly distributed.
• Turn the filling into the chilled Oreo crust and spread/smooth into an even layer.
• Refrigerate the pie for at least 1 hour before serving. Store leftovers covered with plastic wrap in the refrigerator for up to 4 days.