18 chocolate sandwich cookies, crumbled finely
4 tbsp. melted butter
24 marshmallows
1/2 c. milk
5 tbsp. green creme de menthe
3 tbsp. white creme de cocoa
1/2 pt. heavy cream, whipped

Blend cookie crumbs and butter and press into 2 foil pie tins for the pie crust. Save a few crumbs for garnishing the pies. Melt marshmallows in milk, cool to room temperature. Care must be taken not to let the mixture stand too long or it will get too heavy. Similar care must be taken not to use it when it is too warm or the cream will curdle.

When the marshmallow mixture is approximately room temperature stir in the liqueurs. Whip the cream and fold it into the marshmallow-liqueur slowly. Continue folding until the mixture has a nice even pale green color. Pour into the crumb pie crusts and freeze. (Prior to freezing garnish with the remaining sandwich cookie crumbs.) Remove from freezer 10 minutes prior to serving.