- see directions
- 38 chocoate wafers crushed. Blend in 5 tbsp very soft butter with pastry blender. Press in bottom of 8 inch pan. Save ¼ cup for topping
- Put pan in frig
- Melt 20 large marshmallows in ½ cup milk in double boiler. Cool
- Whip ½ pint of whipped cream then add to marshmallows. Mix well
- Add 1 oz chilled green crème do menthe, then 1 oz white crème de cacao.
- Food colouring may be added to get desired colour
- Pour into crust. Garnish with remaining crumbs