In a medium bowl, using your hands or a large spoon, mix the crumbs and melted butter. (Note: Cookie crumbs are easily made in a food processor or blender, though you can also use your hands.)
Using your hands, press the crumbly mixture into the bottom and sides of a 10-inch pie pan. Cover with foil and put in freezer while you make the filling.
In a 3-quart saucepan over low heat, heat the milk and marshmallows, stirring constantly, until marshmallows are just melted (about 10 minutes). Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If the mixture becomes too thick, place saucepan in a bowl of warm water; stir mixture until proper consistency.) Gradually mix in the creme de menthe and creme de cacao, stirring constantly.
In a chilled medium bowl using an electric mixer on high speed, beat the whipping cream until stiff. Fold marshmallow mixture into whipped cream (you can use a plastic spatula to scrape the mixture from the pan). Fold in food color.
Remove the pie crust from the freezer and take off the foil. Using a large spoon or plastic spatula, spread the filling into the crust. Sprinkle with grated chocolate. Cover and refrigerate about 4 hours, or until set. Cut into wedges just before serving. Serves 8.
Adapted from "Betty Crocker's Cookbook, 9th edition" (Betty Crocker, 2000).
Per serving: 407 calories, 3 gm protein, 41 gm carbohydrates, 24 gm fat, 78 mg cholesterol, 14 gm saturated fat, 155 mg sodium, trace dietary fiber
Bug Juice Punch
4 cups water
1 cup sugar (or less, to taste)
1 bunch fresh mint, leaves trimmed and rinsed
5 cups citron vodka, chilled
5 or 6 cups pomegranate juice (adjust for sweetness as desired)
1/2 cup fresh lime juice (about 4 limes)
© 2004 The Washington Post Company
(Photos Nate Lankford For The Washington Post)
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