Instructions: In microwave safe bowl, combine chocolate chips, marshmallows and milk.

Cook at MEDIUM (50% power) for 2-3 minutes, stirring twice, until smooth.

Stir in liqueur. Cool at room temperature. Fold in 1-1/2 cups whipped cream. Spoon into pie shell. Fold crushed candies into remaining whipped cream. Spread over chocolate layer. Cover and freeze until firm, about 3 hours. Pie may be made up to several weeks ahead. Remove pie from freezer.

Garnish as desired with additional candy canes. Slice. Let stand 3-5 minutes before serving. Store leftovers in freezer.

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