Grasshopper Pie - cooking recipe

Ingredients

2 cups graham cracker crumbs
4 tablespoons unsweetened cocoa powder
1/4 cup margarine, melted (I use unsalted butter)
8 ounces fat free cream cheese, softened
1 tablespoon superfine sugar
1 cup low-fat milk (1%)
2 tablespoons green creme de menthe
2 tablespoons white creme de menthe
1 1/2 teaspoons vanilla
1 (4 ounce) container frozen whipped topping, thawed

Preparation

Prepare 9-inch pie plate by spraying with nonstick cooking spray.
In medium bowl, combine cracker crumbs, cocoa and margarine. Press onto bottom and up side of prepared pie plate. Refrigerate.
In large bowl, beat cream cheese and sugar with electric mixer until fluffy. Add milk gradually while continuing to beat until smooth.
Stir in both liqueurs and vanilla. Fold in whipped topping.
Refrigerate 20 minutes or until chilled, but not set. Pour into chilled crust.
Freeze 4 hours or until set.