Preparation / Directions:
Prepare and bake Cookie Crumb Crust as directed using chocolate wafer cookies. Heat milk and marshmallows in 3-quart saucepan over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water; stir mixture until of proper consistency.) Gradually stir in liqueurs.Beat whipping cream in chilled medium bowl until stiff. Fold marshmallow mixture into whipped cream. Fold in food color. Pour into crust. Sprinkle with grated semisweet chocolate if desired. Refrigerat about 4 hours or until set. COOKIE CRUMB CRUSTHeat oven to 350 degrees. Mix cookie crumbs, and margarine.
Reserve 3 tablespoons mixture for topping, if desired. Press remaining mixture firmly against bottom and side of pie plate, 9 X 1-1/4 inches. Bake for 10 minutes; cool. To Microwave: Prepare as directed - except use microwavable pie plate. Microwave uncovered on high 2 to 3 minutes, rotating pie plate 1/2 turn every minute, until set; cool.
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