4 c. Rice Chex cereal, crushed
1/3 c. packed light brown sugar
1/3 c. butter, melted

Combine cereal with sugar, then add melted butter and mix thoroughly. Press evenly onto bottom and sides of greased 9-inch pie plate. Bake 8 minutes in preheated 300 degree oven. Cool completely.

FILLING:

1/2 c. milk
3 tbsp. Irish whiskey
25 lg. or 2 1/2 c. miniature marshmallows
1 qt. coffee ice cream
1 1/3 c. thawed Cool Whip

In medium-sized saucepan heat and stir milk and marshmallows over low heat until marshmallows are melted. Remove from heat. Cool 5 minutes. Stir in whiskey. Chill until partially set, 45-60 minutes. Meanwhile, pack ice cream into crust. Freeze. When marshmallow mixture is thickened, beat 2-3 minutes on high speed of electric mixer until creamy. Blend in Cool Whip until smooth. Spoon onto frozen pie. Freeze until firm, at least 3 hours. Garnish with chocolate curls, if desired. Serves 6-8. For easy serving, set pie plate in warm water for 1 minute before cutting.