2 cups finely crushed crème-filled chocolate sandwich cookies (about 24 cookies)
1/4 cup margarine, melted
1 8oz. pkg Philadelphia Brand® cream cheese, softened
1 14oz. can Eagle® sweetened condensed milk
3 tbsp lemon juice
1/4 cup green crème de menthe liqueur
1/4 cup white crème de cacao liqueur
1 4oz container frozen non-dairy whipped toping, thawed
Combine crumbs and margarine. Press firmly on bottom up sides of greased
9" glass pie plate. Chill.
Meanwhile in large bowl, beat cheese until fluffy. Gradually beat in milk, until smooth. Stir in juice and liqueur. Fold in whipped topping. Chill
20 minutes. Pour into crust.
Chill or freeze 4 hours or until set. Garnish as desired.
Refrigerate or freeze leftovers.
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