2 c. crushed cream filled chocolate sandwich cookies
1/4 c. butter, softened

FILLING:

2 (8 oz.) pkg. cream cheese, softened
1 (7 oz.) jar marshmallow cream
3 tbsp. creme de cocoa liqueur
3 tbsp. coffee flavored liqueur
2 c. whipping cream, whipped
1/4 c. chocolate flavored, whipped
1/4 c. chopped pecans

Lightly grease a 13 x 9 inch pan. In small bowl, combine cookies and butter; mix well. Press mixture evenly in bottom of prepared pan; refrigerate.

In large bowl, beat cream cheese until light and fluffy. Add marshmallow cream; continue beating until smooth. Add liqueurs; mix gently to blend. Fold whipped cream into marshmallow mixture. Spoon filling evenly over crust. Drizzle chocolate syrup over filling; swirl with spoon. Sprinkle with pecans. Refrigerate until firm, about 4 hours. Makes 20 servings.

I use Kaluha for both of the liqueurs called for.