For thin dessert, 9 x 13 inch pan; for thick dessert, 9 x 9 inch pan.

Mix and put in bottom of pan: 2/3 c. butter, melted 2/3 c. sugar

Melt together: 1 c. milk Pinch of salt

Cool in refrigerator. When cool: Whip 1 pint whipping cream and add 1 large almond Hershey's bars (4 to 5 small), grated. Mix with marshmallow mixture and pour over crust. Freeze overnight and save some chocolate for top.