Mix the cookie crumbs with the melted butter until the consistency resembles damp sand. Press this mixture evenly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator while you prepare the filling.

Combine the marshmallows and half-and-half in a large saucepan over low heat. Stir constantly until the marshmallows are completely melted and the mixture is smooth. Remove from heat.

Stir in the creme de menthe and creme de cacao liqueurs. If you want a brighter color, add a drop or two of green food coloring and mix until evenly combined.

Allow the mixture to cool slightly on the counter while you whip the cream. Using an electric mixer or whisk, beat the heavy cream until it forms stiff peaks.

Once the marshmallow mixture has cooled to room temperature, gently fold in the whipped cream. Make sure to mix just until combined to keep the filling light and airy.

Pour the filling into the chilled cookie crust and smooth out the top with a spatula. Cover the pie loosely with plastic wrap or foil and refrigerate for at least 4 hours, or overnight, until fully set.

When the pie is set, top it with whipped cream if using. Pipe or dollop the whipped cream however you like.

Finish by sprinkling chopped Andes Mints over the top of the pie. Slice and serve cold. Enjoy!