Mix:

2 c. crushed graham crackers
1/2 c. melted butter
1/3 c. sugar

Reserve 1/2 cup crumbly mixture. Pat remainder in 9 x 13 inch pan. Cool in refrigerator.

Melt 40 marshmallows in 1 1/4 cups milk. Add 2 teaspoons vanilla, 2 large cut up Hershey bars with almonds. Stir until melted. Cool completely in refrigerator. Whip 2 cups cream fold in chocolate mixture. Spread on cooled crust. Sprinkle with reserved crumbs. Refrigerate. May use Cool Whip instead of whipping cream.