Preheat oven to 350°F (175°C).

In a medium bowl, combine crushed cookies and melted butter until well blended.

Press the mixture firmly into the bottom and sides of a 9-inch pie plate.

Bake the crust for 8-10 minutes, then remove from oven and cool completely on a wire rack.

In a large saucepan over low heat, combine marshmallow crème and milk, stirring constantly until smooth.

Remove saucepan from heat and stir in the green crème de menthe and white crème de cacao.

Transfer the mixture to a large bowl and refrigerate for approximately 20 minutes, or until it reaches a consistency of thick syrup.

In a separate chilled bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cooled marshmallow mixture until no white streaks remain.

Pour the filling into the prepared crust and smooth the top with a spatula.

Refrigerate for at least 4 hours or until firm.

Garnish with dark chocolate shavings before serving.