|Chocolate cookie crumbs||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Milk||1⁄2 Cup (8 tbs)|
|Green creme de menthe||1⁄4 Cup (4 tbs)|
|White creme de cacao||3 Tablespoon|
|Whipping cream||1 Cup (16 tbs)|
|Whipped cream||1 Tablespoon|
|Chocolate||1 Cup (16 tbs), grated|
Combine crumbs, sugar and melted butter or margarine.
Press on bottom and side of a 9-inch pie pan.
Refrigerate while making filling.
In a medium saucepan, combine marshmallows and milk.
Stir constantly over low heat until marshmallows melt.
Refrigerate until thickened.
Stir in creme de menthe and creme de cacao.
In a medium bowl, beat cream until stiff.
Fold in cool marshmallow mixture.
Pour into prepared crust.
Refrigerate until firm.
If desired, garnish with whipped cream and grated chocolate.