Grasshopper Pie #3

Crust:

Mix 1-1/3 cups chocolate wafer crumbs with 1/4 cup melted butter or margarine. Press into 9-inch pie pan. Chill at least an hour before pouring in filling.

Filling:

• 1 envelope unflavored gelatin (1 Tbsp)
• 1/4 cup cold water
• 1/3 cup milk
• 2 cups heavy cream (Avoset)
• 5 Tbsp confectioners’ sugar
• 3 Tbsp creme de menthe
• 3 Tbsp creme de cacao, optional
• 2-3 drops green food color

In saucepan, soften gelatin in cold water. Add milk and heat until gelatin is dissolved. Cool. Combine cream and sugar and whip until stiff. Quickly beat in cooled gelatin mixture and liqueurs. Pour into chocolate crust and refrigerate till set.