grasshopper pie

1 Ready Crust 25% Less-Fat Graham Cracker Ready pie crust
1/4 cup fat-free milk
1 1/2 tsp mint extract
1 tsp Hershey's Chocolate Syrup
4 tsp heavy whipping cream
16 large marshmallow(s)

1. In large saucepan combine marshmallows and milk. Stir over medium heat until the marshmallows are completely melted. Chill until mixture holds its shape when dropped from a spoon.

2. Slowly mix in the mint extract and chocolate extract and stir until all the ingredients are combined completely.

3. Beat the whipping cream in a chilled bowl until it forms stiff peaks. Gently fold whipping cream into marshmallow mixture. Add food coloring to desired color.

4. Spread into pie crust. Cover and refrigerate for at least 4 hours. Be sure to refrigerate any leftovers.