2 cups graham cracker crumbs
4 tablespoons unsweetened cocoa powder
1/4 cup margarine, melted
8 ounces cream cheese, softened
1 cup milk
2 tablespoons green crème de menthe liqueur
2 tablespoons white crème de menthe liqueur
1-1/2 teaspoons vanilla
1 container (4 ounces) frozen whipped topping, thawed
Spray 9-inch pie plate with nonstick cooking spray.
Combine cracker crumbs, cocoa and margarine in medium bowl.
Press onto bottom and up side of prepared pie plate.
Beat cream cheese in large bowl with electric mixer until fluffy. Gradually beat in milk until smooth.
Stir in both liqueurs and vanilla. Fold in whipped topping. Refrigerate 20 minutes or until chilled, but not set.
Pour into chilled crust.
Freeze 4 hours or until set.