Directions

• 1. Prepare crust, if desired.
• 2. Combine marshmallows, milk and cocoa in medium saucepan. Stir constantly over low heat until marshmallows are melted; remove from heat. Stir in creme de cacao and creme de menthe; cool to room temperature. Beat whipping cream with powdered sugar in small bowl until stiff. Fold in cooled chocolate mixture. Spoon into crust. Cover; freeze several hours or overnight. Garnish as desired. Makes 8 servings.
• CHOCOLATE CRUMB CRUST: Grease microwave-safe 9-inch pie plate. Place 1/2 cup butter or margarine.in small microwave-safe bowl. Microwave at HIGH (100%) about 1 minute or until melted. Stir in 1-1/2 cups graham cracker crumbs, 6 tablespoons HERSHEY'S Cocoa and 1/3 cup powdered sugar until well blended. Press onto bottom and up sides of prepared pie plate. Microwave at HIGH 1 to 1-1/2 minutes or until blistered; do not overcook. Cool completely before filling.