Grasshopper Pie

Crust:
1 c. chocolate wafer crumbs
1 tblsp sugar
3 tblsp shortening
Filling:
20-24 large marshmallows
1/4 cup milk
Topping:
1 cup heavy cream
2 tblsp white creme de cacoa
3 tblsp green creme de menthe

With rolling pin, crush chocolate wafers until finely crumbled.
Place crumbs in small bowl. Add sugar and shortening. Blend
together until no trace of shortening remains. Press firmly onto
bottom and sides of 9" pie pan. Bake 350 degrees for 7 minutes.
Cool on wire rack. In double boiler, melt marshmallows with
milk. Set aside to cool. In small bowl, whip heavy cream until stiff.
When marshmallow mixture is cool, add creme de cacoa and creme
de menthe. Stir well and fold into the whipped cream, scraping
sides of bowl with spatula. Pour into cooled crust. Place in
freezer. When frozen cover with plastic wrap. Keep well
frozen until ready to eat. May garnish with grated semi-sweet
chocolate,whipped cream or cherries.
Yields one 9' pie