Mexican Chocolate Pie
|Semi sweet chocolate chips||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Creme de cacao||2 Tablespoon|
|Whipped topping||1 Cup (16 tbs)|
|Chocolate wafer crust||1|
Combine the marshmallows, chocolate chips and milk in a microwave-safe 3-quart bowl.
Microwave until melted, stirring occasionally until smooth.
Stir in the Kahlua and creme de cacao.
Chill for at least 30 minutes.
Fold the whipped topping into the chocolate mixture.
Pour into the chocolate wafer crust.
Cover and freeze.
Remove from the freezer about 5 to 10 minutes before serving.