1/4 cup Amaretto liqueur or 3/4 teaspoon almond extract
2 tablespoons white creme de cacao or 1/4 teaspoon chocolate extract
1 (8 ounce) container frozen fat-free whipped topping, thawed in the refrigerator
Chocolate shavings or syrup for garnish (optional)
Process the cookies in a food processor fitted with a steel
blade until they are the consistency of fine gravel. Place the
crumbs in a small bowl and add the tablespoon of water and mix
well. It will seem like too little water for the dry mixture,
but it will blend together if you work it with your hands a
bit. Place the mixture into a 9-inch pie plate that has been
coated with nonstick cooking spray. Press it in with a piece
of wax paper that has also been sprayed.
Place in the freezer for at least 2 hours.
In a large bowl, mix together the Marshmallow Creme and liqueurs
or extracts. Gently fold the fat-free topping into the Marshmallow
Spoon the mixture into the frozen crust and freeze for
several hours. Garnish as desired.