1 regular graham cracker crust pie shell
1 lg. container Cool Whip (substitutes don't seem to work well)
1 lb. Hershey bars with almonds (10 bars from a 1 lb. pack equals 1 lb.; use one other for topping)

Melt Hershey bars in top of double boiler. Add half of the Cool Whip to the melted chocolate and mix quickly. Pour immediately into pie shell. Let cool or refrigerate. Then top with remaining Cool Whip. Decorate top of pie with shavings from extra bar. Keep refrigerated. Serves 10 to 12.

HINT: Let pie sit at room temperature for awhile before cutting. It's easier to cut then.