1 1/2 c. half and half (or light cream)
2 1/2 c. marshmallows (approximately 35, 1 bag)
1/2 c. green creme de menthe
1/3 c. white creme de cacao
Green food coloring
2 egg whites
3 tbsp. sugar
1 1/2 c. whipping cream
Chocolate crust
Semi sweet chocolate curls or shavings

Add marshmallows to cream and cook over low until melted. Stir. Set pan in cold water and stir until cool. Blend in liquors and 6 drops food color. Chill until it begins to thicken. Beat whites until stiff. Slowly add sugar until stiff. Beat, whipping cream until stiff. Thoroughly fold marshmallows and whites into cream. Pour into pan with removable bottom which is lined with chocolate crust. Freeze 8 hours or more. Cover first. Remove sides of pan. Garnish with chocolate. Serves 12 to 16.