Instructions: In small bowl, combine cookie crumbs and margarine. Press 2 tablespoons mixture into each of 12 paper-lined 2 1/2-inch muffin-pan cups, pressing onto bottom and up sides of cups; chill.

In large saucepan, over medium heat, whisk together marshmallows and milk until mixture is smooth; cool to room temperature. Fold whipped cream and liqueurs into marshmallow mixture. Spoon into prepared cups. Freeze until firm, about 4 hours. To serve, remove paper liners; garnish with chocolate curls.

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