1 chocolate crumb pie shell
3 c. mini marshmallows
3/4 c. milk
1 container Cool Whip (8 oz.)
3 (1 oz.) sq. semi-sweet Bakers chocolate
1 tsp. vanilla

Heat milk and marshmallows over low heat, stirring constantly until smooth. Refrigerate until mixture thickens. Grate chocolate squares. Mix vanilla into Cool Whip. Add marshmallow mixture and grated chocolate saving some chocolate to sprinkle on top. Pour into pie shell. Sprinkle with remaining chocolate. Freeze. Remove from freezer 20 minutes before serving.