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Grasshopper Ice Cream Pie

1 pint vanilla ice cream, softened
2 tablespoons lemon juice
2 tablespoons green creme de menthe
2 teaspoons white creme de cocoa
3 cups (8 ounce) cool whip, thawed
9-inch chocolate crumb crust

Combine ice cream, lemon juice, creme de menthe and creme de cocoa
in bowl. Fold in whipping topping, blending well. Freeze if
necessary, until mixture will mound. Spoon into crust. Freeze until
firm, at least 4 house. Garnish with chocolate curls, if desired.
Store any leftover pie in the freezer.

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