11/2 cups chocolate graham cracker crumbs (about 10 large crackers, crumbled)
4 tablespoons (1/2 stick) butter, melted
1/2 cup milk
32 large marshmallows (from a 10-ounce package)
1/4 cup creme de menthe
3 tablespoons white creme de cacao
11/2 cups heavy whipping cream
About 5 drops green food coloring, if desired
Grated semisweet baking chocolate for garnish
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)
Heat water in a medium saucepan over medium-low heat. Add sugar and stir until dissolved. Remove from heat and throw in the mint. Cover and let sit about 30 minutes while flavors steep and liquid cools.
Just before guests arrive, fish the mint from the sugar water and discard. Pour the liquid into a punch bowl or other large vessel. Add vodka, pomegranate juice and lime juice. Stir to mix.
To keep the punch cool during the party, set the bowl over a larger bowl of ice, or float a big ice ring (see story) in the punch bowl. Makes 12-14 medium-size servings.
Per serving (based on 14): 293 calories, 0 protein, 28 gm carbohydrates, 0 gm fat, 0 mg cholesterol, 0 gm saturated fat, 6 mg sodium, trace dietary fiber