1 (1/2 lb.) chocolate bar (optional with almonds)
1/3 c. milk
1 1/2 c. mini marshmallows (or 15 regular)
1 (8 or 9 oz.) Cool Whip thawed
1 Keebler chocolate cookie crust
Whipped cream for topping or chilled cherry pie filling, optional

Break chocolate bar, chopping almonds if used, into small pieces. Melt with milk in top of double boiler over hot water. Add marshmallows stirring until melted. Cool completely. Fold in Cool Whip. Pour into chocolate crust. Chill several hours until firm. Garnish with whipped cream topping. Makes 8 servings.