Ingredients
1-1/4 cups chocolate wafer crumbs (about 22 wafers)1/4 cup sugar1/4 cup butter, meltedFILLING:1 package (10 ounces) miniature marshmallows1/3 cup 2% milk1/4 cup creme de menthe2 tablespoons creme de cacao1/4 teaspoon peppermint extract, optional2 cups heavy whipping creamMaraschino cherries and additional whipped cream, optional
Preparation
In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate 30 minutes.
Meanwhile, in a large saucepan, combine marshmallows and milk; cook and stir over medium-low heat 12-14 minutes or until smooth. Remove from heat. Cool to room temperature, stirring occasionally. Stir in liqueurs and, if desired, extract.
In a large bowl, beat cream until soft peaks form; fold in marshmallow mixture. Transfer to crust. Freeze 6 hours or until firm. If desired, top with cherries and additional whipped cream just before serving.
