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  1. In small bowl, combine cookie crumbs and margarine. Press 2 Tbsp. mix into each of 12 paper-lined 2 1/2-inch muffin-pan c., pressing onto bottom and up sides of c.; chill.
  2. In large saucepan, over medium heat, whisk together marshmallows and lowfat milk till mix is smooth; cold to room temperature. Fold whipped cream and liqueurs into marshmallow mix. Spoon into prepared c.. Freeze till hard, about 4 hrs. To serve, remove paper liners; garnish with chocolate curls.
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