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 house. Garnish with chocolate curls, if desired. Store any leftover pie in the freezer.