- See instructions below
IRISH COFFEE: In a large coffee cup, combine 1-2 tbsp. Irish whisky and 1-2 tsp. sugar. Pour in strong hot coffee; top with whipped cream.
FROZEN IRISH CREAM PIE: In large saucepan, heat 1/2 cup heavy cream and 32 marshmallows over low heat, stirring constantly until marshmallows are melted. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon (about 20 min.). Gradually stir in 1/3 cup Irish Cream liqueur. In separate bowl, beat 1 1/2 cups heavy cream until stiff peaks form; fold into marshmallow mixture. Fold in green food coloring to desired color. Spoon mixture into an 8" prepared chocolate cookie crumb crust. Garnish with chocolate curls or chocolate decors. Freeze several hrs.; let stand at room temperature 10 min. before serving. (Dessert can be refrigerated for about 4 hrs. to set rather than freezing.)
CHOCOLATE LIQUEUR CUPS: Fill mini chocolate liqueur cups with cream liqueur or crème de menthe.