In a medium bowl beat 1/4 cup whipping cream and 1/2 teaspoon vanilla with an electric mixer on medium-high speed until soft peaks form (tips curl). Add 4 ounces softened cream cheese and 3 tablespoons sugar. Beat on medium-high speed until combined. Beat in 1 tablespoon green or white creme de menthe liqueur (or 1 tablespoon milk and 1/2 teaspoon mint extract). Set aside. Divide evenly 3/4 cup chopped chocolate sandwich cookies with white filling between 30 baked miniature phyllo dough shells. Top chopped cookies in each phyllo shell with some of the cream cheese mixture. If desired, garnish with half of a miniature chocolate sandwich cookie with white filling.