24 lg. marshmallows
3/4 c. milk
2 tbsp. white creme de cocoa
2 tbsp. creme de menthe
1/4 tsp. salt
2 c. cream, whipped
Green food coloring, optional
1 lg. angel food cake
1/2 c. sliced or slivered almonds

Place marshmallows and milk in top of double boiler. Cook over hot water until marshmallows are melted; cool. Stir in liquers and salt. Chill until partly set. Fold in whipped cream.

If desired, add coloring. Cut cake in 3 layers. Spread mixture between layers, on top and sides. Sprinkle almonds over cake. Chill several hours or overnight. Serves 16.