Preheat oven to 375 degrees F.

Beat eggs in a small mixer bowl for about 5 minutes or until thick and lemon colored.

Gradually beat in granulated sugar until well combined.

Blend in vanilla and milk on low speed until smooth.

Gradually add Bisquick baking mix, beating just until batter is smooth.

Pour batter into an aluminum foil-lined or parchment paper lined jelly roll pan (15 1/2 x 10 1/2 x 1 inch), spreading batter to corners.

Bake for 12 to 15 minutes or until a wooden pick inserted in the center comes out clean.

Loosen cake from edges of pan and invert onto a towel sprinkled with confectioners' sugar.

Carefully remove foil and trim stiff edges if necessary.

While hot, roll the cake and towel from the narrow end.

Cool on a wire rack until completely cooled.

Unroll the cake and remove the towel.

Spread the cake with Grasshopper Filling.

Roll the cake up tightly and chill until set, at least 4 hours.

Just before serving, sprinkle with confectioners' sugar.

To make the Grasshopper Filling: Combine miniature marshmallows and milk in a saucepan.

Cook over medium heat, stirring constantly, just until the marshmallows are melted.

Chill until thickened.

Blend in green creme de menthe and Creme de Cacao liqueurs.

Prepare the dessert topping mix as directed on the package.

Fold in the marshmallow mixture until evenly distributed.