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Line a 9x13 pan with foil & foil extends over sides; spray with Pam.
Mix cookie crumbs, sugar and butter; press into pan evenly.
In large bowl, beat cream cheese, creme de menthe, creme de cacao on medium speed until smooth. Add marshmallow creme; beat until smooth. Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon.
In chilled large bowl, bet whipping cream on high speed until stiff peaks form. Fold whipped cream into cream cheese mixture until blended. Pour over crust. Freeze up to 4 hours or until firm.
Remove from pan, using foil to lift. Let dessert stand at room temperature 10 minutes before cutting. Freeze any remainig dessert tightly covered.
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