Directions

1. Combine chocolate crumbs and butter in a bowl, reserving 2 tablespoons crumbs. Press over bottom and side of a 9-inch pie pan. Chill in refrigerator until needed.
2. Combine marshmallows and light cream in a saucepan. Heat until marshmallows are melted; set aside.
3. Fold in liqueurs and whipped cream into cooled mixture. Pour into chilled crust. Sprinkle with reserved crumbs. Freeze until firm.