White Russian Pie

24 large marshmallows
1/2 cup milk
21 cream filled sandwhich cookies, finely crushed
3 tablespoons butter, melted
1/3 cup coffee liqueur or strong black coffee, chilled
2 cups whipped cream or shipped topping
chocolate curls, optional

In a medium saucepan, combine the marshmallows and milk; cook over low heat until the marshmallows melt stirring constantly. Let cool in the pan for 15 minutes.

Meanwhile, in a medium bowl, combine the cookie crumbs and butter; mix well then press the mixture firmly over the bottom ad sides of a 9 inch pie plate. Freeze for 15 minutes or until firm.

Place the whipped cream in a large bowl. Stir the liqueur into the marshmallow mixture then gently fold the mixture into the whipped cream; spoon into the crust the cover loosely.

Freeze the pie for 8 hours or until firm. Just before serving, garnish with chocolate curls if desired.