Pint-Size Grasshopper Icebox Cake

Lightly grease a 6x3-inch springform pan. Line pan with two pieces of overlapping plastic wrap, allowing excess to hang over edges. Quarter 15 of the cookies; set aside.

In a medium mixing bowl, beat the cream, creme de menthe and sugar with an electric mixer on medium speed until cream holds firm peaks (tips stand straight when beaters are lifted).

Spoon a third of the mixture into prepared pan. Tap pan firmly on counter to eliminate air bubbles. Evenly top with 1 cup of the quartered cookies. Repeat layers, finishing with cream. Smooth with a spatula, pressing gently to fill gaps between cookies. Tap on counter again.

Cover cake with the excess plastic wrap and refrigerate at least 24 hours, preferably 2 days. To serve, peel plastic from top and gently tug to loosen cake from side of pan. Invert cake on a plate, remove pan and gently peel of plastic. Coarsely crumble remaining cookies to garnish cake. Slice with a warm serrated knife.