5 almond Hershey bars
18 lg. marshmallows
1/4 c. milk
1/2 pt. whipping cream
1 graham cracker pie shell

Melt together in double boiler 5 almond Hershey bars, 18 large marshmallows and 1/4 cup milk. Cool.

Whip cream and fold in cooled chocolate mixture. Pour into graham cracker pie shell. Refrigerate for 2-3 hours before serving.