3 c. miniature marshmallows
1/2 c. milk
1/4 c. creme of menthe
3 tbsp. white creme de cacao
1 1/2 c. chilled whipping cream
1 prepared chocolate cookie crust pie shell

Heat marshmallows and milk in 3 quart saucepan over low heat, stir constantly. When marshmallows are melted, place pan in bowl of ice and water. Stir occasionally until mixture mounds slightly when dropped from a spoon. Beat whipping cream until stiff. Stir in liqueurs. Fold into whipped cream. Pour into crust. Sprinkle grated semi-sweet chocolate over the top if desired.