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 cr?me de cocoa
3 tb Green cr?me 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 cr?me de cocoa
and cr?me 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.
Yields
8 Servings