Frozen Grasshopper Pie Recipe

Prep Time: 20 Minutes + Chilling
Cook Time: 15 Minutes + Freezing
Makes: 8 Servings

Ingredients: 
- 1 1/4 Cups of Chocolate Wafer Crumbs (About 22 Wafers)
- 1/4 Cup of Sugar
- 1/4 Cup of Butter: Melted
Filling:
- 1 Pkg (10 oz) of Miniature Marshmallows
- 1/3 Cup of 2% Milk
- 1/4 Cup of Creme de Menthe
- 2 Tbsp. of Creme de Cacao
- 1/4 Tsp. of Peppermint Extract: Optional
- 2 Cups of Heavy Whipping Cream
- Maraschino Cherries: Optional
- Additional Whipped Cream: Optional

Instructions:
1. In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom and up sides of a greased 9 inch pie plate. Refrigerate 30 minutes.

2. Meanwhile, in a large saucepan, combine marshmallows and milk; cook and stir over medium-low heat for 12 to 14 minutes or until smooth. Remove from heat. Cool to room temperature, stirring occasionally. Stir in liqueurs and, if desired, extract.

3. In a large bowl, beat cream until soft peaks form; fold in marshmallow mixture. Transfer to crust. Freeze for 6 hours or until firm. If desired, top with cherries and additional whipped cream just before serving.

Bon Appetit!