Crush the cookies: Place 25 chocolate sandwich cookies in a food processor and pulse until you have fine crumbs. No food processor? Put cookies in a sealed plastic bag and crush with a rolling pin.

Mix with butter: Combine cookie crumbs with 4 tablespoons melted butter in a bowl. The mixture should hold together when pressed.

Press into pan: Firmly press the mixture into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a measuring cup to create an even layer[1].

Beat cream cheese: In a large bowl, beat softened cream cheese until smooth and fluffy, about 2 minutes.

Add dry ingredients: Gradually mix in powdered sugar, vanilla extract, and mint extract until well combined.

Whip the cream: In a separate bowl, whip heavy cream to stiff peaks. This usually takes 3-4 minutes with an electric mixer.

Fold together: Gently fold the whipped cream into the cream cheese mixture until just combined[2].

Divide the filling: Remove about 1/3 of the white filling and place in a separate bowl.

Add green coloring: Mix green food coloring into the smaller portion until you achieve your desired shade. Start with 3-4 drops and add more as needed.

Layer in pie: Alternate spoonfuls of white and green filling in the prepared crust, creating random dollops across the surface[1].

Create swirls: Use a toothpick or knife tip to gently swirl through the filling, creating marbled patterns. Don’t overmix or you’ll lose the distinct swirl effect.

Refrigerate: Cover the pie and chill for at least 4 hours or overnight until completely set[1].

Add toppings: Before serving, add whipped cream, chocolate shavings, or green sprinkles as desired.