1 milk chocolate candy bar with almonds (7 oz.)
16 large marshmallows or 1 1/2 c. miniature marshmallows
1/2 c. milk
2 c. whipping cream (heavy cream), whipped
1 pastry shell, baked or graham cracker crumb crust (8 to 9-inch)

Place the candy bar, marshmallows and milk in a heavy saucepan; cook over low heat, stirring constantly until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust. Refrigerate for at least 3 hours.