Ingredients
- 3 1/4 miniature marshmallows
- 1 chocolate wafer crust
- 1/4 green creme de menthe
- 475 ml vanilla ice cream
- 240 ml whipping cream
- 30 ml milk
- 10 gr creme de cacao (white)
Combine marshmallows and milk in top of double boiler; bring water to a boil. Reduce heat to low; cook until marshmallows melt, stirring frequently. Remove from heat; coo, stirring occasionally. Add creme de menthe and creme de cacao; fold in whipped cream. Spread ice cream evenly in piecrust, and pour marshmallow mixture over ice cream. Freeze at least 6 hours. Garnish with additional whipped ----
