1 ¼ cups crushed chocolate cookie wafers
1/3 cup melted butter
2/3 cup milk, scalded
24 marshmallows
2 ounces green crème de menthe
1 ounce (2 tablespoons) white crème de cacao
½ pint whipping cream
Optional: Additional whipping cream for garnish at serving time.

  1. Prepare pie shell by combining cookie crumbs with melted butter. Pat this into a 9-inch pan.
  2. Scald the milk, and add marshmallows to the milk, after removing saucepan from heat. Let marshmallows dissolve, stirring often. Cool to room temperature.
  3. Add the liqueurs to the cooled milk-marshmallow part.
  4. Whip cream until fairly stiff and fold into the mixture.
  5. [If you wish to substitute Dream Whip, use one-half the prepared envelope for the inside of the pie, and decorate the top with the remaining half.]
  6. In any case, pour the grasshopper mixture into the prepared chocolate crust and freeze.

Serve with or without additional whipped cream on top.

Note: Do not freeze the whipped cream on top!

This recipe has been kitchen tested.

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