1. In a saucepan over low heat, combine the milk and marshmallows; cook and stir until marshmallows are melted. Remove from heat and allow to cool. 2. Stir in creme de menthe and creme de cacao. Fold in whipped cream and tint with food coloring. 3. Pour mixture into crust and freeze until firm. Remove from freezer 10 minutes before serving. Top with fresh strawberries.
