1Line 13x9-inch pan with foil so edges of foil extend over sides of pan; spray with cooking spray. In pan, mix cookie crumbs, sugar and butter. Press evenly in bottom of pan.
2In large bowl, beat cream cheese, crème de menthe and crème de cacao with electric mixer on medium speed until smooth. Add marshmallow creme; beat until smooth. Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon.
3In chilled large bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into marshmallow mixture until blended. Pour over crust. Freeze about 4 hours or until firm.
4Remove from pan, using foil to lift. Let dessert stand at room temperature 10 minutes before cutting. Freeze any remaining dessert tightly covered.