Ingredients:
 
1 1/2 cups finely crushed chocolate wafers (Approximately 30 Wafers)
6 Tablespoons Margarine, melted (Butter can be substituted if you don't use Margarine)
1 7-ounce jar of Marshmallow Creme
1/2 Teaspoon mint extract
Green food coloring
3/4 Cup miniature semi-sweet chocolate pieces
2 Cups whipping cream
 
Directions:

Combine the crushed wafers and margarine in a medium bowl. Once everything is combined thoroughly, press the mixture into the bottom of a roughly 5 X 7 X 3 inch tall freezer safe sealable container.

In a medium mixing bowl, beat the marshmallow creme, mint extract, and a few drops of the green food coloring with an electric mixer on medium speed until smooth. Only use one or two drops of food coloring at first and add more while mixing until the desired shade of green is achieved. Fold in 1/2 cup of the semisweet chocolate pieces. *NOTE* A little food coloring goes a long way, I would honestly suggest adding one drop at a time and mixing well until the desired shade of green is achieved. I usually leave it a light shade of green for normal occasions and make it a darker green for St. Patrick's Day.

Whip the cream in a small mixing bowl until soft peaks form. Gently fold the whipped cream into the marshmallow creme mixture until combined well. Spread the mixture over the crust and sprinkle the remaining chocolate pieces evenly over the the top.

Apply the top of the container and place container in a freezer for at least 6 hours. Remove the container from the freezer 10 to 15 minutes before serving.

Makes 8 servings.