6 Hershey bars (with or without almonds)
1 (8 oz.) carton Cool Whip
1 standard size graham cracker crust

Melt Hershey bars using a double boiler or simply take a pot of water and bring to a boil and place a pan over the top of pot and melt chocolate. This is to ensure that your chocolate does not burn up. Mix until well blended the melted chocolate and the container of Cool Whip. Pour into crust and refrigerate. Allow 1 hour for refrigeration.