Preparation / Directions:
1. 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 proper consistency.)
2. Gradually stir creme de menthe and creme de cacao into marshmallow mixture.
3. Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold in marshmallow mixture. Fold in food color. Spread in pie crust.
4. Refrigerate about 4 hours or until set. Top with Whipped Cream. Garnish iwht mints, cut into curls using vegetable peeler. Cover and refrigerate any remaining pie.
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