1. Bake crust as directed, using chocolate wafer cookies. Reserve about 2 tablespoons crumbs to sprinkle over top of pie if desired.
2. 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.)
3. Gradually stir in crème de menthe and crème de cacao.
4. Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold marshmallow mixture into whipped cream. Fold in food color. Spread in crust. Sprinkle with reserved cookie crumbs or grated chocolate. Refrigerate about 4 hours or until set. Store covered in refrigerator.
NUTRITION FACTS: 1 Serving Calories 395 (Calories from Fat 205) Fat 23g (Saturated 13g) Cholesterol 60mg Sodium 220mg Carbohydrate 45g (Dietary Fiber 1g) Protein 3g % DAILY VALUE: Vitamin A 14% Vitamin C 0% Calcium 6% Iron 4% DIET EXCHANGES: Not Recommended
COFFEE CORDIAL PIE: Substitute water for the milk add 1 tablespoon instant coffee (dry) with the water. Substitute coffee liqueur for the crème de menthe and Irish whiskey for the crème de cacao.
IRISH CREAM PIE: Substitute 1/3 cup Irish cream liqueur for the crème de menthe and white crème
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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