6 (1 to 15 oz.) bars milk chocolate with almonds, chopped
15 lg. marshmallows or 1 1/2 c. tiny marshmallows
1/2 c. milk
1 c. whipping cream
1/2 tsp. vanilla
Whipped cream (optional)
Coarsely chopped milk chocolate bars with almonds, chopped

WALNUT CRUST:

6 oz. (1 1/2 c.) coarsely ground walnuts
3 tbsp. butter
2 tbsp. sugar

CRUST:

In medium mixing bowl combine 1 1/2 cup coarsely ground walnuts (6 ounces), 3 tablespoons melted butter, and 2 tablespoons sugar. Press nut mixture firmly onto bottom and up sides of 9-inch pie plate. Bake in a 325 degree oven about 10 minutes or until edge is golden. Cool on a wire rack.

FILLING:

In a medium saucepan combine the six candy bars, marshmallows, and milk; heat and stir over medium low heat until chocolate is melted. Remove from heat; cool to room temperature. Chill a large mixing bowl and beaters.

In the chilled bowl beat whipping cream and vanilla with an electric mixer on medium speed until soft peaks form tips and curls. Fold whipped cream into cooled chocolate mixture. Spoon mixture into walnut crust. Freeze about 5 hours or until firm. Remove from the freezer about ten minutes before serving. If desired, garnish with additional whipped cream and chopped chocolate. Makes 8 servings.

For easier serving, set the pie on a warm, damp towel for a couple of minutes before cutting the first wedge.