For the crust, add the oreo cookies to a food processor, and blitz to crumbs.

Remove the blade, and add the melted butter. Fold this mixture together until well combined.

Press the cookie mixture into the bottom of a pie dish, pushing it up the sides slightly, to form the crust.

Freeze the crust while you prepare the filling.

In a medium mixing bowl, beat the heavy cream for several minutes, until whipped, and stiff peaks form.

In another large mixing bowl, beat the cream cheese until smooth.

Add the powdered sugar, salt, mint extract, and green gel food color, and mix until well combined. You'll want this to be a little darker green than you want your pie to be. It will lighten more when you mix in the whipped cream.

Add the whipped cream, and mix well until there are no more white streaks.

Add this mixture to the pie crust, and smooth out evenly.

Freeze the pie for 6 hours, or overnight.

Before serving, take the 1 cup cool whip and add it to a piping bag with a star tip.

Pipe the cool whip around the pie.

Then, top with extra Mint Oreo cookies, if desired. We chopped a few to place around on top of the cool whip, and crushed a few to add a border of crumbs around the pie.