Chocolate Cookie Crumb Crust
1 1/2 cups chocolate cookie crumbs (use a
    good quality fudge cookie)
1/2 cup melted butter
1 tablespoon Kahlúa liqueur
1/4 cup grated chocolate
1/4 cup chopped almonds

Combine all the ingredients and pat them into a 10-inch springform pan. Bake in a 350 degree F oven for about 8 minutes or until crust is set.

Filling
3/4 cup milk
3 cups miniature marshmallows
1 tablespoon Kahlúa liqueur
1 cup cream
12 ounces chocolate (use a good quality
    chocolate), broken into pieces

In the top of a double boiler, over hot, not boiling water, stir together milk and marshmallows until marshmallows are melted. Add the chocolate, stirring until chocolate is melted and mixture is blended. Allow to cool for about 1 hour in the refrigerator.

Beat cream with liqueur until stiff. Beat in cooled chocolate mixture until blended. Spoon into Chocolate Cookie Crumb Crust and refrigerate until firm.

Decorate top with chocolate leaves and peaks of whipped cream.

Serves 8.

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