18 to 24 crushed Oreos
3 to 4 tbsp. butter, melted
24 lg. marshmallows
2/3 c. milk
1/2 pt. heavy cream, whipped
1 oz. creme de menthe
1/2 oz. creme de cacao

Mix crushed cookies and butter, reserving a few crumbs for topping. Press into an 8 or 9 inch pie pan. Melt marshmallows in milk in double boiler; cool. (1 cup miniature marshmallows equals 10 large ones.) Combine whipped cream and liqueurs and add to marshmallow mixture, stirring gently. Pour into pie shell. Top with reserved cookie crumbs. Chill 6 hours or overnight. Note: If desired, 1 1/2 ounces creme de menthe may be used and creme de cacao omitted.