3/4 c. milk
3 to 3 3/4 oz milk chocolate candy bars with almonds, broken into pieces
30 regular marshmallows
2 c. Cool Whip
9 inch graham cracker pie crust

In small pan combine milk, candy bars and marshmallows. Cook, stirring until melted. Pour into a pan and place in freezer to cool quickly - 5 to 10 minutes. Fold 1 1/2 cups Cool Whip into chocolate mixture until thoroughly combined. Turn into pie crust. Return pie to freezer for 10 minutes to chill. Spread remaining Cool Whip over top. Decorate with chocolate curls. Refrigerate. Yield: 8 servings.