1/4 c. butter
1 1/4 c. fine chocolate wafer cookie crumbs

FILLING:

3 c. mini marshmallows
1/3 c. half & half
1/4 c. green creme de menthe
3 tbsp. white creme de cocao
1 c. chilled whipping cream

Crust: Place butter in 9 inch pie plate. Microwave at high until melted, 30 seconds to 1 minute, 15 seconds. Add chocolate cookie crumbs, mix thoroughly. Press mixture firmly against bottom and side of plate. Microwave at medium high until hot, 2 1/2 to 4 1/2 minutes. If necessary, rotate pie plate once or twice during cooking. Cool completely before filling.

Filling: Combine marshmallows and half & half in medium bowl. Microwave at medium-high until marshmallows are melted, 2-4 minutes, stirring once or twice during cooking. Blend in creme de menthe and creme de cocao. Refrigerate until cool and thickened, but not set. Cool.

When marshmallow mixture is thickened, but not set, beat whipping cream in chilled bowl until stiff. Fold marshmallow mixture into whipped cream. Pour into crust. Refrigerate until set, 2-4 hours. Garnish with chocolate curls, if desired.