Yield: 6 Servings
|1 cup||Chocolate Wafer Crumbs|
|3 tablespoons||Melted Butter|
|2 tablespoons||White Creme De Cacao|
|1 pint||Vanilla Ice Cream|
|1 cup||Heavy Cream|
|3¼ cup||Miniature Marshmallows|
|¼ cup||Green Creme De Menthe|
|\N \N||Whipped Cream|
|\N \N||Chocolate Curls|
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.