1 (9 inch) chocolate cookie pie shell
32 lg. marshmallows
1/2 c. milk
1/4 c. green cream de menthe
3 tbsp. white cream de cocoa
1 1/2 c. chilled whipping cream
5 drops green food coloring

Prepare crust.

Heat marshmallows and milk over medium heat stirring constantly, just until marshmallow melt. Chill until thickened, blend in liqueurs.

In chilled bowl, beat cream until stiff. Fold marshmallows mixture into whipped cream, fold in food color. Pour into crust. Sprinkle with grated chocolate.

Chill for 3 hours or until set.