Heat oven to 350°F.
Combine all crust ingredients in bowl; mix well. Press into ungreased 8-inch square baking pan. Bake 8-10 minutes or until crust is set. Cool completely.
Place 1/4 cup
milk in 1-quart saucepan; sprinkle with gelatin. Let stand 5 minutes. Add sugar and remaining milk. Cook over low heat, stirring occasionally, 4-6 minutes or until sugar is dissolved. Remove from heat; stir in liqueur. Let stand 20 minutes or until cool.
Beat chilled whipping cream in chilled bowl until stiff peaks form. Gently stir cooled liquid gelatin mixture into whipped cream until smooth. Pour over cooled crust. Refrigerate 1 hour or until set.
Cut into small bars; place in mini paper or foil cups, if desired. Garnish top of each bar with chocolate shavings.
*Substitute 3 tablespoons Irish cream flavored coffee syrup or 2 tablespoons cold coffee and 1 teaspoon almond flavoring.
Looking for a delicious mousse dessert? Cut dessert into 9 servings; serve on individual dessert plates.