Crust:
20 chocolate wafer cookies (2-3/4 inch diameter)
3 Tblsp. butter, cut into pieces
Filling:
1 cup milk
3/4 cup sugar
3 Tblsp. instant coffee granules
3/4 cup marshmallow creme
2 egg yolks
2 cups whipping cream
Preheat oven to 375 degrees.
Process wafers in a blender or food processer (or the old fashioned way using a plastic bag and hammer) until finely crumbled. Add butter and process until mixture resembles coarse meal. Press crumbs into bottom of 18 paper-lined muffin tins. Bake 8 to 10 minutes. Cool completely.
Combine milk, sugar and coffee in a medium saucepan. Cook over medium heat, stiring constantly, until sugar and coffee are dissolved. Add marshmallow creme and stir until melted. In a small bowl beat egg yolks until foamy. Add 3 Tblsp. marshmallow mixture to yolks and stir. Add yolks to marshmallow mixture and stir until well-blended. Pour into a 3-quart bowl and chill until thick but not set - about 45 minutes.
In a medium chilled bowl whip cream until stiff peaks form; fold into marshmallow mixture, mixing just until filling has a swirled appearance. Pour about 1/4 cup over each crust. Freeze until firm. Serve frozen.
