Grasshopper Torte

For the crust:
1. Crush wafers into fine crumbs (use blender or food processor if possible). Melt butter and add to the crumbs.
2. Reserve 1/2 cup of the crumb mixture for topping. Pat the remaining crumbs firmly into the bottom and up the sides of a 9×13 baking dish.

For the filling:
1. Bring milk almost to a boil. Add marshmallows, stirring over a low heat until marshmallows are completely melted.
2. Let mixture cool and then add creme de cacao and creme de menthe.
3. Whip the cream to firm peaks and fold into the mixture.

To assemble the torte:
1. Pour the filling over the crust.
2. Sprinkle reserved crumbs over top.
3. Cover with plastic wrap or foil and put immediately into freezer.
4. Freeze for 24 hours before serving.

To serve, thaw for 30-60 minutes before cutting.