GRAHAM CRACKER CRUST:

1/2 stick butter
1/4 c. sugar
1 c. crushed crumbs

Soften butter and mix with other ingredients. Press into pie tin. Bake 6-8 minutes.

FILLING:

1 lg. chocolate almond bar
18 lg. or 180 miniature marshmallows
1/4 c. milk
1/2 pt. whipping cream, whipped

Break broken bar and marshmallows into milk. Melt, stirring constantly, over very low fire to avoid burning. Cool. Fold in whipped cream. Pour into crust. Refrigerate overnight. This may be made several days ahead of time, carefully wrapped and frozen.