1/4 c Butter or margarine

1 1/2 c Chocolate cookie crumbs

3 T Sugar

3 c Miniature marshmallows

1/2 c Milk or light cream

3 T White crSme de cocoa

3 T Green crSme de menthe

1 c Chilled heavy cream, whipped

Chocolate curls 1. In a 9-inch, heat-resistant, non-metallic pie pan, melt butter

in Microwave Oven 1 minute. 2. Combine cookie crumbs and sugar in a small bowl until well blended.

3. Stir cookie mixture into butter.

4. Press mixture onto bottom and sides of pie pan.

5. Heat, uncovered, in Microwave Oven 2 minutes or until crust

has a crunchy texture. Allow to cool while preparing filling. 6. In a large, heat-resistant, non-metallic bowl, combine marsh- mallows

and milk. 7. Heat, uncovered, in Microwave Oven 2 minutes or until marshmallows begin

to puff. Stir to blend. If not completely melted, return to Microwave Oven for an additional 10 to 15 seconds. 8. Stir in crSme de cocoa and crSme de menthe.

9. Chill until thickened but not set, about 20 minutes.

10. Fold in whipped cream.

11. Pour mixture into crust.

12. Refrigerate at least 4 hours.

13. Serve garnished with chocolate curls.