1 (9 inch) baked pie shell
1 (5.33 oz.) can evaporated milk
1/2 c. semi-sweet chocolate pieces
2 c. miniature marshmallows
1/3 c. toasted chopped almonds
1/3 c. coffee liqueur
1 (12 oz.) container non-dairy whipped topping, thawed
Maraschino cherries

Combine evaporated milk and chocolate pieces in heavy 1 quart saucepan. Cook over low heat, stirring occasionally until chocolate melts completely and mixture thickens. Stir in marshmallows until melted. Remove from heat. Add almonds. Pour into a 2-quart bowl and refrigerate until cool (about 20 to 30 minutes), stirring twice. Add coffee liqueur, fold in whipped topping. Spoon into baked pie shell, freeze several hours until firm. Remove from freezer 10 minutes before serving. Garnish with additional whipped topping and chopped almonds and cherries, if desired.