3 cups miniature marshmallows
1/2 cup milk
1/4 cup Hershey's cocoa
2 tablespoons white crème de menthe
2 tablespoons white crème de cocoa
1 cup chilled whipping cream
2 tablespoons confectioners’ sugar
1 (8-inch) chocolate crumb crust

In medium saucepan combine marshmallows, milk and cocoa. Stir constantly over low heat until marshmallows are melted; remove from heat. Stir in crème de menthe and crème de cacao; cool to room temperature.

In large mixer bowl beat whipping cream with confectioners' sugar until stiff. Fold in cooled chocolate mixture. Spoon into crust. Cover and freeze several hours or overnight. Garnish as desired.

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