1/2 pint whipping cream
10 oz. Hershey's Almond Chocolate Bar
6 T. water
8 inch graham cracker crust pie shell

Melt chocolate bar in water over low heat stirring frequently. Remove from heat and allow to cool.

Meanwhile, whip cream until it forms peaks. When chocolate mixture is cooled, gently fold in the whipped cream. Turn into pie crust and refrigerate until ready to serve, or at least 2 hours.

Submitted by: CM