1 (7 1/2 oz.) Hershey bar with almonds
20 lg. marshmallows
1 1/2 c. graham cracker crumbs
1/4 c. butter
1 lg. Cool Whip
1/2 c. milk
1/4 c. sugar
10 oz. pkg. frozen strawberries, thawed

Finely chop candy bar (I use blender). Melt marshmallows with milk in top of double boiler - remove from heat - add candy and stir until smooth. Combine crumbs, sugar and butter - press in 9 x 13 inch pan. Fold 2 1/2 cups Cool Whip into chocolate mixture. Pour into prepared pan. Cover and freeze 1 hour. Combine 1/2 cup strawberries puree and 1 1/4 cups Cool Whip - spread on top of frozen chocolate mixture. Cover and freeze several hours. Makes 9-12 servings.