CRUST:

14 coconut macaroons, crushed
1/4 c. finely chopped almonds, toasted
3 tbsp. butter, melted

FILLING:

24 lg. marshmallows
3/4 c. milk
1/2 c. amaretto liqueur
1/2 c. white creme de menthe liqueur
2 1/2 tsp. almond extract
3-4 drops red food coloring
2 c. whipping cream, whipped

Preheat oven to 350 degrees. Combine crust ingredients. Press into the bottom and sides of an ungreased 9 inch pie pan. Bake 10 minutes.

In a heavy saucepan over medium heat, melt marshmallows in milk; cool. Add liqueurs, extract and food coloring. Fold in whipped cream. Pour into pie shell. Cover and freeze, 6-8 hours or until firm. 8 servings.