CRUST:

1 1/4 c. chocolate wafer crumbs
1/3 c. butter, melted

FILLING:

48 marshmallows
1 1/3 c. milk
2 c. heavy cream
1/2 c. green creme de menthe
1/4 c. white creme de cacao
1/4 c. heavy cream, whipped for garnish or spray whipped cream
1/2 c. strawberries, if desired for garnish

In a small bowl, combine chocolate crumbs and butter; blend well. Pat crumbs into bottom and sides of a 9" pie plate. Chill until needed.

Combine marshmallows and milk in a 3 quart saucepan. Cook over low heat, stirring constantly, until marshmallows are melted. Cool to room temperature.

In a chilled large bowl, whip the 2 cups of cream until soft peaks form. Fold in creme de menthe and creme de cacao.

If necessary, beat marshmallow mixture until smooth. Fold into the whipped cream. Gently pour into the pie shell. Freeze overnight.

Remove from freezer 5 minutes before serving. Garnish with whipped cream and strawberries.

NOTES: The pie can be kept in the freezer for 2 to 3 months (but I doubt it would last that long). It can be served chilled instead of frozen. In that case, chill for 2 to 3 hours. Its texture will be similar to that of chiffon pie.