2 c Whipping cream
3/4 c Powdered sugar
1/4 c Creme de menthe
4 oz Semisweet chocolate; melted
1 Graham cracker pie crust, 9
-inch
In the bowl of a mixer combine the whipping cream with the powdered sugar
until stiff. (Rich Whip may be substituted for the whipping cream. Add the
powdered sugar and proceed as directed.) Fold in the Creme de Menthe.
Place in refrigerator for 30 minutes.
Melt the semisweet chocolate in the top of a double boiler or in the
microwave. Drizzle over the whipped cream mixture and fold in (the mixture
will become speckled in appearance). Pour into the prepared pie crust.
Freeze at least 3 hours.
Yields
12 Servings