Instructions: In a small bowl, coarsely chop 10 cookies; set aside.

In a large resealable plastic bag, finely roll 26 cookies into crumbs. Mix cookie crumbs and butter; press evenly onto bottom and sides of a 9 inch pie plate. Refrigerate.

Stir marshmallows and milk in 2-quart saucepan on medium heat until melted and smooth; remove from heat and cool completely.

Meanwhile, whip the cream. Gently fold 2 cups whipped cream into cooled marshmallow mixture; fold in chopped cookies. Spoon into prepared pie crust; refrigerate 4 hours or until firm. Coarsely chop remaining 4 cookies for topping. Top pie with remaining whipped cream and sprinkle on cookies.

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