Pink Squirrel Pie

12 reduced-fat Oreo cookies
1 tablespoon water
7/8 cup Marshmallow Creme
1/4 cup Amaretto liqueur or 3/4 teaspoon almond extract
2 tablespoons white creme de cacao or 1/4 teaspoon chocolate extract
1 (8 ounce) container frozen fat-free whipped topping, thawed in the refrigerator
Chocolate shavings or syrup for garnish (optional)

Process the cookies in a food processor fitted with a steel blade until they are the consistency of fine gravel. Place the crumbs in a small bowl and add the tablespoon of water and mix well. It will seem like too little water for the dry mixture, but it will blend together if you work it with your hands a bit. Place the mixture into a 9-inch pie plate that has been coated with nonstick cooking spray. Press it in with a piece of wax paper that has also been sprayed. Place in the freezer for at least 2 hours.

In a large bowl, mix together the Marshmallow Creme and liqueurs or extracts. Gently fold the fat-free topping into the Marshmallow Creme. Spoon the mixture into the frozen crust and freeze for several hours. Garnish as desired.

Makes 6 servings.