1 graham cracker crust
36 lg. marshmallows (or 3 1/2 c. miniature)
3/4 c. milk
1 1/2 tsp. vanilla
1/4 tsp. creme de menthe flavor
Green food coloring
1 (8 oz.) container Cool Whip

CHOCOLATE SAUCE:

1/4 c. sugar
2 tbsp. flour
2 tbsp. milk
1 egg, well beaten
1/2 c. Hershey's chocolate syrup
1/4 c. butter
1/2 tsp. vanilla

Prepare or purchase graham crust. Melt marshmallows with milk in top of double boiler. Stir until smooth. Cool slightly. Stir in vanilla and creme de menthe. Chill until mixture mounds. Fold in color and Cool Whip. Prepare chocolate sauce. Mix sugar and flour in saucepan. Blend in milk, egg and chocolate syrup. Cook over low heat, stirring constantly. Boil 1 minute. Remove from heat. Blend in butter and vanilla. Cool. Alternately layer marshmallow and chocolate sauce in crust. Swirl with spatula. Freeze several hours.