25 chocolate wafers, crushed (1 1/3 c.)
6 tbsp. butter, melted
1 (7 oz.) jar marshmallow creme
1/4 c. green creme de menthe
1/2 c. finely chopped layered chocolate mint candies (16 rectangles)
2 c. whipping cream

In a mixing bowl toss together crushed wafers and butter until well combined. Press crumb mixture firmly onto bottom and up the sides of a 9 inch pie plate; set aside.

In a large mixer bowl beat marshmallow creme and creme de menthe with an electric mixer until smooth. Fold in candy.

In a small mixer bowl beat whipping cream until soft peaks form (tips curl). Fold into marshmallow mixture. Spoon into the crumb crust. Freeze, uncovered, for 1 to 2 hours or until firm. Remove from freezer. Seal, label and freeze.

To serve, unwrap frozen pie. Set the pie plate on a warm, damp towel. Makes 8 servings.