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 the crumb mixture into a deep dish 9 inch pie plate, spreading 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 to create 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 the 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 the 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 the mixture into the pie crust shell.

Top with remaining Oreo crumbs and then place in the freezer uncovered.

After an hour, cover the pie and allow to continue to freeze until solid.

Pull out the pie 10 minutes before serving.

Drizzle each slice with chocolate syrup if using. Enjoy!