Chocolate cookie crust or graham cracker crust
32 lg. marshmallows or 3 c. miniature marshmallows
1/2 c. milk
1/4 c. creme de menthe
3 tbsp. white creme de cacao
1 1/2 c. chilled whipping cream
Few drops green food color (optional)

Bake pie crust. Heat marshmallows and milk over medium heat, stirring constantly, just until marshmallows are melted. Refrigerate until thickened; stir in liqueurs. Beat whipping cream in chilled bowl until stiff. Fold marshmallow mixture into whipped cream. Fold in food color. Pour into crust. Chill.