1 c. cream filled chocolate sandwich cookie crumbs (about 14 cookies)
2 tbsp. butter, melted
24 lg. marshmallows
1/2 c. cold milk
1/8 tsp. salt (optional)
1/3 c. Kahlua
1 c. whipping cream
Whipped cream & chocolate curls (optional)

To make crust, combine cookie crumbs and butter. Press firmly over bottom and sides of 9" pie pan. Freeze until firm. Melt marshmallows with milk and salt over hot water. Cool until mixture mounds on a spoon. Stir in Kahlua. Whip cream until stiff peaks form; fold into mixture. Chill until mixture ripples when lightly stirred, about 30 minutes. Turn into chilled cookie crust. Re-freeze until firm. Garnish, if desired. Serves 8.

NOTE: You may have to use as many as 20 to 25 cookies and more butter to get a good crust. Also, the milk and marshmallows must really be cool and the whipped cream needs to really be whipped.