1/2 c. milk
3 1/3 c. mini marshmallows (or 22 lg. marshmallows)
6 oz. pkg. mint chocolate chips
1/2 pt. whipping cream
1 (9") graham cracker crust

Heat milk and marshmallows in a double boiler, stirring until mixture is smooth. Add chocolate mint chips, stirring until melted. Refrigerate mixture until cool, about 30 minutes. While it is cooling, stiffly whip cream. Then fold cream into chocolate mint mixture and pour into crust. Refrigerate 1-2 hours until firm. Garnish with additional whipped cream and chocolate shavings before serving.