1/2 c. milk
30 lg. marshmallows
1 c. cream, whipped
1 lg. (approx. 8 oz.) Hershey milk chocolate bar (with or without almonds)
1 tsp. vanilla

CRUST:

18 graham crackers, crushed
1/4 c. butter

Melt marshmallows in 1/2 cup milk over low heat. Add Hershey bar, broken or pre-melted. Stir to blend. Cool to room temperature, then add whipped cream and vanilla.

Place graham cracker crust into pie pan (for pie) or 8" square pan, whichever preferred. Chill several hours, if possible. Refrigerate leftover pie, if any remains. Smooth and rich.