2 (8 ounce) packages cream cheese, softened
3/4 cup confectioners' sugar
1/3 cup heavy cream
2 egg yolks
1 teaspoon vanilla extract
1 cup brewed coffee orange juice
1 1/2 tablespoons almond extract
1 cup milk
1 (8 ounce) package miniature marshmallows
Place cream cheese in a medium bowl and beat until creamy. Mix in confectioners' sugar and light cream and blend into cream cheese mixture; refrigerate overnight.
Melt powdered sugar in large skillet over medium heat. Remove from heat and mix in chocolate sprinkles, green sprinkles, coffee and almonds. Allow to cool.
Heat the coffee and chocolate alternately in light and heavy cream; remove from heat. Stir gently. Mix in melted powdered sugar until well blended. Return to saucepan, stirring occasionally, until mixture is thickened.
Pour into prepared casserole dish. Sprinkle marshmallows over top of pie. Cover and refrigerate 3 hours or until thoroughly chilled. Serve warm or cold.