2 c. crushed chocolate sandwich cookies
1/4 c. butter, melted
1 pkg. miniature marshmallows
1/4 c. green creme de menthe
2 c. whipping cream, whipped

Mix crumbs and butter. Press mixture onto bottom and sides of 9 inch pie plate. Refrigerate. Microwave marshmallows and creme de menthe in large microwave safe bowl on high 1 to 2 minutes or until smooth when stirred, stirring every minute. Refrigerate 20 minutes or until slightly thickened. Fold in whipped cream, spoon into crust. Freeze until firm. Garnish with jelly beans and coconut. Makes 8 servings.