|Chocolate wafer||1 Cup (16 tbs)|
|Marshmallows||6 1⁄2 Cup (104 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Green creme de menthe||1⁄4 Cup (4 tbs)|
|White creme de cacao||2 Tablespoon|
|Whipping cream||2 Cup (32 tbs)|
|Unsweetened whipped cream||1 Tablespoon|
Prepare Chocolate Wafer Crust.
Press crumb mixture onto bottom and sides of a 9-inch pie plate.
Chill till firm.
For filling, in large saucepan combine marshmallows and milk.
Cook over low heat, stirring constantly, till marshmallows melt.
Remove from heat.
Cool mixture, stirring every 5 minutes.
Combine creme de menthe and creme de cacao; stir into marshmallow mixture.
Whip 2 cups whipping cream till soft peaks form.
Fold marshmallow mixture into the whipped cream; turn into chilled wafer crust.
Freeze several hours or overnight till firm.
Before serving, garnish pie with additional unsweetened whipped cream and chocolate curls.