Grasshopper pie

Crust:
 1 c. chocolate wafer crumbs
 1 tblsp sugar
 3 tblsp shortening
 Filling:
 20-24 large marshmallows
 1/4 cup milk
 Topping:
 1 cup heavy cream
 2 tblsp white creme de cacoa
 3 tblsp green creme de menthe
 
    With rolling pin, crush chocolate wafers until finely crumbled.  
 Place crumbs in small bowl. Add  sugar and shortening.  Blend 
 together until no trace of shortening remains.  Press firmly onto
 bottom and sides of 9" pie pan.  Bake 350 degrees for 7 minutes.
 Cool on wire rack.    In double boiler, melt marshmallows with
 milk. Set aside to cool. In small bowl, whip heavy cream until stiff.
 When marshmallow mixture is cool, add creme de cacoa and creme
 de menthe.  Stir well and fold into the whipped cream, scraping
 sides of bowl with spatula.  Pour into cooled crust.  Place in
 freezer.  When frozen cover with plastic wrap. Keep well
 frozen until ready to eat.  May garnish with grated semi-sweet
 chocolate,whipped cream or cherries.
 Yields one 9' pie