1 1/4 c. finely crushed chocolate wafers
1/2 c. sugar
3 tbsp. melted butter
1 1/2 tsp. unflavored gelatin
6 tbsp. cold water
1 egg yolk, slightly beaten
1/3 c. creme de menthe
1/4 c. white creme de cacao
1 (2 oz.) pkg. whipped topping mix

Combine crushed wafers, 1/4 cup sugar, and melted butter. Press firmly into well buttered 9 inch pie plate. Bake 2 or 3 minutes. Cool. Sprinkle gelatin in cold water in small saucepan. Place on low heat and stir until dissolved. Combine 1/4 cup sugar and egg yolks in bowl. Add dissolved gelatin creme de menthe and creme de cacao. Chill until consistency of unbeaten egg white. Prepare whip topping according to package directions. Fold into gelatin. Pour into crust. Chill 3 to 4 hours until set. Top with topping and chocolate shavings.