. In a bowl, mix chocolate cookie crumbs and melted butter. Press into a pie dish to form the crust.
. In a saucepan, heat milk and mini marshmallows over low heat, stirring until marshmallows melt.
. Remove from heat and let it cool slightly. Stir in crème de menthe and crème de cacao liqueurs. Add green food coloring if desired.
. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold it into the marshmallow mixture.
. Pour the mixture into the prepared crust and refrigerate for at least 4 hours or until set.
. Before serving, garnish whipped cream and with chocolate shavings.
Pages: 1 2
