2 sm. (5 oz.) cans evaporated milk
1 c. semisweet chocolate chips (sm. pkg.)
4 c. miniature marshmallows
16 oz. (one 8 oz. and one 12 oz.) Cool Whip
1/2 c. Kahlua
3 chocolate pie shells
1 sm. bag slivered almonds, lightly toasted

Melt chocolate chips with milk in double boiler. Stir in marshmallows until melted, remove and cool to room temperature. Slowly stir in Kahlua. Fold in 8 ounce Cool Whip. Fill empty container with whip from 12 ounce container and fold into chocolate mixture. (Remaining 4 ounces of Whip will be used for topping.) Pour filling equally into 3 pie shells, cover with plastic shell cover and freeze. Serve slices with dollop of whip and sprinkle of almonds.