1 (10 ounce) package pre-sweetened chocolate almond cookies, broken into chunks
1 cup non-instant chocolate pudding
1 cup sifted margarine
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1 cup cherry preserves
4 ounces cream cheese
1/2 cup chocolate syrup
1 cup milk
1 (6 ounce) can evaporated milk (optional)
3 cups crème de cacao nibs, or to taste
Melt chocolate almond cookies, and set aside. To the mixture, add pudding and margarine and stir until combined. Fold in sugar, 2 eggs, and just enough to coat.
Fill pie crust with frosting mixture. Spread evenly over pie. Chill pie for 10 minutes, or until set. Refrigerate 15 minutes before serving. Serve chilled.
To make pie filling: In a large bowl, mix 1/2 cup of pudding mix with 1 cup margarine and 1 cup granulated sugar. Fold in the eggs and vanilla. Mix gently, and then spread over pie. Sprinkle the crème de cacao over the dessert. Finish with cream cheese and chocolate syrup.
To make marshmallow topping: Microwave marshmallow halves in 1/2 cup water until soft. Remove a marshmallow from the halves and place them on a cookie sheet. Spread each with a piece of whipped cream. Freeze until set.