Measure half-and-half into a small pan, add marshmallows and cook, stirring, until marshmallows are melted.
Set pan in cold water and stir until mixture is cooled.
Blend in creme de menthe, creme de cacao, and about 6 drops food coloring.
Chill mixture until it begins to thicken.
Beat egg whites until stiff, then gradually beat in the sugar and continue whipping until whites hold short, distinct peaks.
In a large bowl, whip cream until stiff.
Thoroughly fold marshmallow mixture and whites into cream.
Pour into pan with removable bottom or spring-released sides which you have lined with chocolate crust.
Cover and freeze until firm (8 hours or longer).
Remove pan sides.
The easiest way to remove the sides is to dip a towel in hot water, wring dry, and wrap around pan.
Let stand 30 seconds.
Then remove the towel, run a knife blade around the edge of the torte, and take away the pan sides.