place the Oreos in a food processor and pulse until they are fine crumbs

remove 1/4 cup and set aside

add the remaining crumbs into a medium mixing bowl and combine with the melted butter

pour crumb mixture into a deep dish 9 inch pie plate, spread them out into an even layer on the bottom

using a large spoon or measuring cup work the crumbs up the sides of the pie plate creating the crust

set aside

combine the marshmallows and 1 cup of the heavy whipping cream in a large pot over medium heat, stirring constantly

once marshmallows are melted completely remove from heat and pour in the creme de cocoa and creme de menthe. Make sure that the creme de menthe is fully mixed in

set marshmallow mixture aside to cool for 10 minutes

while that cools beat the remaining heavy whipping cream until stiff peaks form

pour a third of the marshmallow mixture onto the whipped cream and fold in

repeat two more times until all is incorporated

pour into the pie crust shell

top with remaining Oreo crumbs and then place in the freeze uncovered

after an hour cover the pie and allow to continue to freeze until solid

pull out pie 10 minutes before serving

drizzle each slice with chocolate syrup is using

enjoy!