3 c. miniature marshmallows
1/2 c. milk
1/4 c. creme de cocoa (dark)
3 tbsp. brandy
1 1/2 c. whipping cream, whipped stiff

Melt marshmallows and milk over low heat. Refrigerate until thickened. Add liquors and beat in until smooth. Refrigerate again if needed to thicken again. Fold in whipped cream and pour in chocolate cookie crust. Refrigerate at least 4 hours.