Instructions: Heat oven to 450 degrees.

Mix baking mix, cocoa, margarine and brown sugar in small bowl. Add boiling water; stir vigorously until very soft dough forms.

Press dough firmly with hands floured with baking mix in 9" pie plate, bringing dough onto rim of plate. Flute if desired. Cover edge with 2 to 3 inch strip aluminum foil to prevent burning.

Bake until set, about 8 minutes; cool.

Heat butter mints and milk in 1 quart saucepan over medium heat, stirring frequently, until mints are melted.

Pour into large bowl; refrigerate until chilled, at least 2 hours.

Pour whipping cream over chilled mint mixture.

Beat on high speed until stiff.

Fold in marshmallows; mound into crust.

Freeze at least 8 hours.

Remove from freezer 10 minutes before cutting.

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