2 cups crushed coconut macaroon cookies
5 tablespoons softened butter
20 marshmallows
1 cup Heublein pina colada
1 cup heavy cream, whipped

Mix crumbs and butter thoroughly. Press mixture over bottom and sides of 9-inch pie plate. Set aside.

In a 2-quart saucepan, melt marshmallows with pina colada over very low heat. Cool to room temperature.

Mix until smooth. Fold thoroughly into whipped cream. Pour into pie shell. Freeze pie several hours or overnight. Pie may be prepared to this point 1 week in advance. As soon as pie is frozen, wrap tightly with heavy-duty foil.

One half hour before serving, remove pie from freezer and place in refrigerator.

To garnish, decorate pie with pineapple twist and mint leaves, if desired.

Serves 6.