1 c. chocolate wafer crumbs
1/4 c. sugar
2 or 3 tbsp. melted butter
1/4 c. milk
6 1/2 (3/4 lb.) mini marshmallows
1/4 c. creme de menthe
2 tbsp. white creme de cacao
4 c. whipping cream, whipped
1/2 pt. strawberries
1 c. chocolate shavings

For crust, combine sugar, crumbs and butter. Press mixture into bottom and sides of 9 inch pie plate; cook 10 minutes at 425 degrees.

For filling, combine milk and marshmallows in top of double boiler. Heat and stir over hot (not boiling) water until marshmallow melt. Remove form heat, cool, stirring every 5 minutes. Combine liqueurs. Add to marshmallows, stir well. Fold marshmallow mixture into whipped cream. Fill cooked crust and freeze until firm (6 hours). Trim with whipped cream with whipped cream rosettes and fresh strawberries and chocolate shavings.