1 (4 1/2 oz.) Hershey bar
1/4 c. milk
2/3 lg. jar marshmallow creme
1/2 pt. whip cream
1 graham cracker crust

Melt Hershey bar in milk using double boiler. Cool to room temperature. Blend in 2/3 of a large jar marshmallow creme. Then add whip cream already whipped. Pour into graham cracker crust pie pan. Cool for a few hours in refrigerator.