2 c. mini marshmallows
1/2 c. chocolate chips
1/2 c. milk
1/4 tsp. salt
1 c. whipping cream
1/4 c. chocolate malt powder
1 tsp. vanilla
8 oz. Cool Whip
Graham cracker pie crust

Combine marshmallows, chocolate chips, milk and salt in top of double boiler. Cook over hot water, stirring until melted. Remove from heat. Cool until thickened.

Meanwhile, in a small bowl combine whipping cream, malt powder and vanilla. Beat until very thick, at least 3 to 4 minutes. Fold in chocolate marshmallow mixture. Fill graham cracker pie crust (large) and top with Cool Whip. Chill 3 hours or overnight.