Combine cookie wafter crumbs & melted butter. Press into a 9" springform pan, reserving 1/2 cup of crumb mixture for topping. Gradually add creme de menthe to marshmallow creme, mixing til well blended. Fold in whipped cream very gently, and then pour into pan. Sprinkle w/ remaining crumbs. Freeze & do not remove from freezer til ready to serve. The creme de menthe keeps it from freezing solid.
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