2 dozen chocolate cream-filled cookies such as Oreos
2/3 cup (unwhipped) Nutriwhip dessert topping
1/4 cup melted margarine
250 grams cream cheese
1 cup icing sugar
Few drops green food coloring
Crush cookies and reserve 1/2 cup to sprinkle on top of cheesecake.
Mix melted margarine with unreserved portion of crushed cookies. Press into 8" x 8" cake pan.
Beat Nutriwhip until stiff peaks form. In a separate large bowl, cream icing sugar and creamcheese. Add beaten Nutriwhip and a few drops of food coloring to make it a nice light mint color. Spread creamcheese mixture over crumbs and sprinkle reserved crumbs on top. Refrigerate for a few hours until set. Cut in squares and enjoy. This cake freezes well.