1 pt. vanilla ice cream, softened
2 tbsp. lemon juice
2 tbsp. green creme de menthe
2 tbsp. white creme de cacao
3 c. (8 oz.) Cool Whip, thawed
1 (9 inch) chocolate crumb crust

Or use 6 drops green food coloring, 1 teaspoon vanilla and 1/4 teaspoon peppermint extract.

Combine ice cream, lemon juice, creme de menthe and creme de cacao in bowl. Fold in Cool Whip, blending well.

Freeze if necessary, until mixture will mound. Spoon into crust. Freeze until firm, at least 4 hours. Garnish with chocolate curls, if desired. Store any leftover pie in freezer.