CRUST:

1 c. crushed chocolate wafers
1/4 c. sugar
2-3 tbsp. butter

FILLING:

6 1/2 c. miniature marshmallows
1/4 c. milk
1/4 c. green creme de menthe
2 tbsp. creme de cocoa
4 c. real whipped cream (not Cool Whip)

Melt butter. Add sugar and crushed chocolate wafers. Press into 9-inch pie plate. Melt marshmallows in milk over hot water in double boiler. Stir constantly. Remove from heat. Stir every 5 minutes until cool.

Combine 1/4 cup green creme de menthe and 2 tablespoons creme de cocoa. Add to marshmallow mixture and blend well. Fold marshmallow mixture into whipped cream. Chill until mixture mounds.

Fill cooled crust with filling. Freeze 6 hours or overnight. Decorate with whipped topping and chocolate shavings or fresh strawberries.