1 chocolate candy bar (12 oz.), broken in pieces
30 large marshmallows
3/4 c. milk
1 1/4 c. whipping cream, whipped
3/4 c. hot fudge ice cream topping, warmed
1 (9 oz.) 2-extra-servings graham cracker pie crust
chocolate syrup

In a medium saucepan, combine chocolate pieces, marshmallows and milk. Cook over low heat, stirring constantly until marshmallows are melted. Cool. Fold in 1 1/2 cups whipped whipping cream into chocolate mixture. Spread hot fudge into pie crust. Gently spoon filling on top of fudge. Refrigerate until firm. Top with remaining whipped cream and drizzle with chocolate syrup.