2 cups crushed chocolate sandwich
cookies
¼ cup margarine, melted
1 package 10½ ounce miniature
marshmallows
¼ cup green creme de menthe
2 cups whipping cream, whipped
Mix crumbs and margarine. Press mixture onto bottom and sides of a 9-inch pie plate. Refrigerate. Microwave marshmallows and creme de menthe in large microwave safe bowl on HIGH 1 to 2 minutes or until smooth when stirred, stirring every minute. Refrigerate 20 minutes or until slightly thickened.
Fold in whipped cream; spoon onto crust. Freeze until firm. Garnish with jelly beans on the sides and coconut.