|Chocolate cookie crust||1|
|Miniature marshmallows/32 large marshmallows||3 Cup (48 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Chilled whipping cream||1 1⁄2 Cup (24 tbs)|
|Green creme de menthe||1⁄4 Cup (4 tbs)|
|White creme de cacao||3 Tablespoon|
Bake pie crust.
Heat marshmallows and milk in saucepan over low heat, stirring constantly, just until marshmallows are melted.
Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
In chilled bowl, beat whipping cream until stiff.
Stir marshmallow mixture until blended; stir in creme de menthe and creme de cacao.
Fold into whipped cream.
Fold in food colpr.
Pour into pie crust.
If desired, sprinkle grated semisweet chocolate over top.
Refrigerate at least 4 hours.