Instructions: Mix crumbs and melted butter. Reserve about 2 Tblsp to sprinkle for topping.

Press remainder into greased 10 inch pie tin. Bake at 350* for 8 to 10 minutes.

Cool. Over low heat, in a 3-quart pan, stir milk and marshmallows until they melt. Cool. Chill for a few minutes until it thickens. Stir until smooth. Stir in liqueurs. Beat cream until stiff. Fold marshmallow mixture into whipped cream. Fold in food color. Pour into crust. Sprinkle with reserved crumbs. Freeze or chill about 3 hours until set.

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