1 c. cream filled chocolate cookie crumbs, about 14 cookies
2 tbsp. melted butter
24 lg. marshmallows
1/2 c. milk
Pinch of salt
1/3 c. Kahlua
1 c. whipping cream

Combine cookie crumbs and butter in an 8 inch pie pan. Mix well and press firmly in an even layer over bottom and sides of pan, to form a crust. Place in freezer until firm. Meanwhile, melt marshmallows with milk and salt and hot water.

Cool until mixture will mound on a spoon. Stir in Kahlua. Beat cream stiff and fold into marshmallow mixture. Chill about 30 minutes until mixture holds ripples when stirred lightly. Turn into chilled cookie shell and freeze firm. Before serving, arrange a circle of chocolate curls in center, if desired, or top with a little whipped cream.