1 c. cream-filled chocolate sandwich cookie crumbs
2 tbsp. butter, melted
24 lg. marshmallows
1/2 c. cold milk
1/8 tsp. salt
1/3 c. kahlua
1 c. whipping cream

Combine cookie crumbs and butter in an 8-inch pie shell pan. Mix well and press firmly in an even layer over bottom and sides to form a crust. Place in freezer until firm. Meanwhile, melt marshmallows with milk and salt over hot water (double boiler). Cool until mixture will mound with a spoon. Stir in kahlua. Beat cream stiff and fold into marshmallow mixture. Chill about 30 minutes. Turn into chilled shell and freeze firm. Before serving, arrange a circle of chocolate curls on top.