26 regular size marshmallows
3/4 c. milk
1 1/2 oz. creme de menthe (green)
1 1/2 oz. creme de cacao (clear)
1/2 pt. whipping cream

Melt the marshmallows in 3/4 cup milk in a double boiler over hot water. Add the 2 liqueurs. Cool to syrupy thickness. Whip the cream, but not too stiff. Fold into the marshmallow mixture. Pour into the Choco-Nut crust. Chill. You may garnish with chocolate sprinkles or by using a regular chocolate candy bar and shaving down the long side with a slotted vegetable peeler. Have the candy bar at room temperature.