Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Chocolate Wafer Crumbs |
| 3 tablespoons | Melted Butter |
| 2 tablespoons | Milk |
| 2 tablespoons | White Creme De Cacao |
| 1 pint | Vanilla Ice Cream |
| \N \N | Whipped Cream |
| \N \N | Chocolate Curls |
| ¼ cup | Sugar |
| 1 cup | Heavy Cream |
| 3¼ cup | Miniature Marshmallows |
| ¼ cup | Green Creme De Menthe |
| \N \N | Marshmallows |
| \N \N | Strawberries |
GARNISH
Combine wafer crumbs,sugar and butter in a medium bowl. Press mixture along sides and bottom of a 9" pie plate; chill. Whip 1 cup heavy cream; chill. In top of double boiler, combine milk and marshmallows. Heat over boiling water, stirring until marshmallows are melted. Remove from heat; cool completely, stirring occasionally. Add creme de cacao and creme de menthe; fold mixture into whipped cream. Spread slightly softened ice cream on pie crust to form an even layer. Pour marshmallow mixture over ice cream; freeze for 6 hours or overnight. If desired, garnish with whipped cream, chocolate curls or strawberries. May be made several days in advance. From: Syd's Cookbook.