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Combine cookie crumbs and butter in and 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 over 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 the center (optional) and cut into wedges. Recipe By : Favorite Fruitcakes: Recipes, Legends, and Lore from the World's Best Cooks and Eaters |
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