1 (6 oz.) pkg. semi sweet chocolate morsels
1 tbsp. shortening
1/2 lb. marshmallows (35 lg.)
1/4 tsp. salt
3 tbsp. white creme de cacao
1 1/2 c. finely chopped nuts
1/3 c. milk
3 tbsp. creme de menthe
1 1/2 c. heavy cream, whipped

Line 9" pie pan with aluminum foil. Combine over hot (not boiling) water; chocolate morsels and shortening; stir until morsels are melted and smooth. Add chopped nuts; mix well. Spread evenly on bottom and up sides of foil lined pan. Chill in refrigerator until firm, 1 hour. Lift chocolate shell out of pan. Peel off foil and keep in refrigerator until ready to use. Combine over hot, not boiling, water; marshmallows, milk and salt. Heat until marshmallows melt. Remove from heat. Add liqueurs; stir until blended. Chill slightly then gently fold in whipped cream. Pour filling into shell and chill until firm.