GRASSHOPPER PIE

[Linda]

CRUST
1/2 pkg. Nabisco thin chocolate wafers
2 tbsp. butter

Crush chocolate wafers and mix with butter. Press into 9-inch pie pan.

FILLING
1/2 c. milk
25 lg. marshmallows
3 tbsp. Creme de Menthe
3 tbsp. Cream de Cocoa
1/2 pt. cream, whipped

Melt marshmallows and milk in a double boiler. Cool. Add Cream de Menthe and Cream de Cocoa. Fold in whipped cream. Pour into crust. Sprinkle a few crust crumbs on top.

[Linda]

2 c. finely chopped cream filled cookies (about 20)
1/4 c. margarine or butter, melted
1 (8 oz.) cream cheese, softened
1 can Eagle Brand milk
3 tbsp. lemon juice
1/4 c. creme de menthe
1/4 c. creme de cocoa
1 (4 oz.) frozen Cool Whip

Combine crumbs and margarine. Press firmly on bottom and up side of buttered 9 inch pie plate. Chill. Beat cream cheese until fluffy, gradually beat in condensed milk until smooth. Stir in lemon juice and other cremes. Fold in whipped topping. Cool 20 minutes. Pile into crust. Chill or freeze 4 hours. Garnish as desired.