Recipe(tried): Grasshopper Ice Cream Pie

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
1 (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 hours. Garnish with
chocolate curls, if desired. Store any leftover pie in the freezer.