• Add 30 Mint Oreo cookies to a food processor and pulse into fine crumbs. Add melted butter and pulse until combined. Press into a pie plate and freeze while preparing filling.
• Beat softened cream cheese, 1 1/2 cups powdered sugar, peppermint extract, and food coloring until smooth and thick.
• In a separate bowl, beat 1 1/2 cups heavy whipping cream to stiff peaks (takes about 5 minutes). Add to cream cheese mixture and beat until combined. At this point, you can add additional food coloring if you like.
• Spread pie filling into cookie crust and freeze for at least 6 hours or overnight.
• Let the pie sit at room temperature for 10 to 20 minutes, just until it softens enough to slice cleanly

Homemade Topping (optional)

• Beat the remaining 1 cup heavy whipping cream with 1/4 cup powdered sugar until stiff peaks form, about 3 to 4 minutes. Pipe onto the pie using a large star tip and garnish with halved Oreo cookies. Serve. If preferred, you can use canned whipped cream instead of making it from scratch.