3 c. fine chocolate wafer crumbs
3/4 c. butter, melted
2 env. clear gelatin
1/4 c. sugar
1/2 c. white creme de menthe
1/2 c. green creme de menthe
2 qts. vanilla ice cream (cut in chunks)
1 c. whipped cream
Chocolate curls

Combine wafer crumbs and melted butter. Press into 2 (9") pie pans. Chill until set. Mix gelatin with sugar in small saucepan. Add 1 1/2 cups water. Heat and stir until gelatin is completely dissolved; cool until lukewarm. Add liqueurs; blend well. Chill until thick and syrupy. In large mixing bowl, beat ice cream until soft. Add gelatin mixture; beat until well blended. Put into crusts. Freeze overnight. Before serving, decorate with whipped cream and chocolate curls.