In a blender or food processor, blend together the cookies and melted butter until small crumbs are formed. Divide the crumbs into 2 equal parts. Set aside.
In a medium bowl, beat the cream cheese with a mixer until creamy. Slowly add in the condensed milk and mix until smooth.
In a separate bowl, add the heavy cream and creme de menthe. Whip until soft peaks form.
Fold the whipped cream into the dip mixture. Then fold in half the cookie crumbs.
Cover and refrigerate at least 4 hours, but preferably overnight. Serve chilled.
Before serving, top with the extra cookie crumb mixture.