9-inch graham cracker crust
16 lg. marshmallows or 1 1/2 c. miniature marshmallows
1/2 c. milk
1 (9 3/4 oz.) bar milk chocolate
1 c. chilled whipped cream or 1 (about 2 oz.) env. dessert topping mix

Heat marshmallows, milk and chocolate over medium heat, stirring constantly, just until marshmallows and chocolate melt and blend. Chill until thickened.

In chilled bowl, beat cream until stiff. If using dessert topping mix, prepare as directed on package. Stir marshmallow mixture to blend; fold into whipped cream. Pour into crust. Chill at least 3 hours or until set. If desired, garnish with toasted slivered almonds.