Add Oreo® Mint Creme Chocolate Sandwich Cookies (2 package) to food processor and pulse until powdered.
Add Green Sprinkles (to taste) and pulse again.
Pour Butter (1/2 cup) and mix.
This will form the base and we will use this to line the pan. Pour mixture into springform pan. Push down with the back of a spoon or the bottom of a measuring cup to form the base. Make sure you push around the sides of the tin as well.
Set in refrigerator for 30 mins to 45 mins.
Pour Milk (1 cup) into a pan and melt Marshmallow (10.5 ounce) over medium heat.
Use a larger pot than you think you need because it will expand. When all the marshmallows have melted, turn off the heat.
Add Mint Extract (1 teaspoon) and mix. Add green Green Food Coloring (1/2 teaspoon) and mix well.
Add Heavy Cream (1 1/2 cup) to a mixing bowl. Whisk on high until it forms stiff peaks.
Add green marshmallow mint mixture into whisked cream. Fold until combined.
Cut up Mint Chocolate Candies (10) into small pieces and add to mixture.
Add mixture to Oreo pie crust.
Refrigerate for a few hours until firm.
Remove from springform pan.
Decorate with Whipped Cream (to taste) and Chocolate (to taste) shavings.