Instructions: Combine evaporated milk and chocolate pieces in saucepan. Cook over low heat, stirring constantly, till until chocolate melts and mixture thickens.

Stir in marshmallows until melted. Remove from heat and place in refrigerator till cool, about 1 hour. Stir occasionally.

Add coffee liqueur. Fold in whipped topping.

Spoon into pie tarts or pie shell.

Freeze at least 4 hours, or till firm.

Garnish with slivered almonds.

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