Grasshopper Pie - cooking recipe

Ingredients

16 cream-filled Hydrox chocolate cookies
2 Tbsp. melted butter or oleo
26 large marshmallows
3/4 c. milk
1 oz. white creme de cacao
1/4 c. creme de menthe
1/2 pt. whipping cream

Preparation

Crush cookies with rolling pin (reserve a few crumbs to sprinkle on top of pie) and mix with melted butter.
Press into a 9-inch pie plate and chill in freezer.
Place marshmallows and milk into double boiler.
Heat until melted.
Remove and cool. Add creme de cacao and creme de menthe.
Fold in whipped cream. Pour mixture over crust and freeze overnight.
Sprinkle reserved crumbs over pie.
Cover with foil and keep frozen until time to use.
Remove from refrigerator 5 to 10 minutes before serving.