Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Cookie crumb crust
     1/2  cup           Milk
  32      large         Jet-puffed marshmallows
     1/4  cup           Dark creme de cacao
   3      tablespoons   Brandy
   1 1/2  cups          Chilled whipping (heavy) cre
                        Few drops green food color -- If desired
                        -----COOKIE CRUMB CRUST-----
   1 1/2  cups          Crushed chocolate wafer -- Cookies
     1/4  cup           Margarine or butter -- melted

Preparation:

Prepare and bake Cookie Crumb Crust as directed using chocolate wafer cookies. Heat milk and marshmallows in 3-quart saucepan over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water; stir mixture until of proper consistency.) Gradually stir in liqueurs.Beat whipping cream in chilled medium bowl until stiff. Fold marshmallow mixture into whipped cream. Fold in food color. Pour into crust. Sprinkle with grated semisweet chocolate if desired. Refrigerat about 4 hours or until set. COOKIE CRUMB CRUSTMix crumbs and margarine. Press mixture firmly against bottom and side of pie plate, 9 X 1-1/4 inches. Bake 10 minutes at 350 degrees.