1/4 c Butter or margarine
1 1/2 c Chocolate cookie crumbs
3 tb Sugar
3 c Miniature marshmallows
1/2 c Milk or light cream
3 tb White crme de cocoa
3 tb Green crme de menthe
1 c Chilled heavy cream, whipped
Chocolate curls
1. In a 9-inch, heat-resistant, non-metallic pie pan, melt butter in
Microwave Oven 1 minute. 2. Combine cookie crumbs and sugar in a small bowl
until well blended. 3. Stir cookie mixture into butter. 4. Press mixture
onto bottom and sides of pie pan. 5. Heat, uncovered, in Microwave Oven 2
minutes or until crust has a crunchy texture. Allow to cool while preparing
filling. 6. In a large, heat-resistant, non-metallic bowl, combine marsh-
mallows and milk. 7. Heat, uncovered, in Microwave Oven 2 minutes or until
marshmallows begin to puff. Stir to blend. If not completely melted, return
to Microwave Oven for an additional 10 to 15 seconds. 8. Stir in crme de
cocoa and crme de menthe. 9. Chill until thickened but not set, about 20
minutes. 10. Fold in whipped cream. 11. Pour mixture into crust. 12.
Refrigerate at least 4 hours. 13. Serve garnished with chocolate curls.
From
Yields
8 Servings