- Pour melted butter into a small bowl, add graham cracker crumbs, and stir until moistened. Press mixture into an 8"x 8" baking dish.
- In a medium bowl, combine the marshmallow, liqueurs (or extracts) and food coloring. Whip until fluffy.
- In a different bowl, whip the whipping cream. Fold into the marshmallow mixture. Pour over crust; sprinkle with remaining crumbs and freeze for 8 hours or overnight.
- Cut dessert into squares to serve. Garnish with whipped cream, if desired.
- *Can easily be doubled.
|Prep Time: 20 minutes|
|-||1 cup chocolate wafer cookie crumbs|
|-||1/4 cup butter, melted|
|-||7 ounces marshmallow creme|
|-||2 tablespoons creme de menthe or mint extract|
|-||2 tablespoons creme de cacao or chocolate extract|
|-|| green food coloring|
|-||1 cup whipping cream|