2 Hershey almond bars
14 marshmallows
1 c. Cool Whip
1/4 c. milk
2 tbsp. milk
2 squares unsweetened chocolate
2 tbsp. butter
2/3 c. powdered sugar
1 1/2 c. coconut

CHOCOLATE COCONUT CRUST:

2 squares unsweetened chocolate 2 tbsp. butter 2 tbsp. hot milk 2/3 c. powdered sugar 1 1/2 c. coconut

Melt butter and chocolate in double boiler. Add sugar and milk. Add coconut. Spread into 9-inch pan and chill.

FILLING:

1/4 marshmallows
1/4 c. milk
2-3 Hershey almond bars
1 c. Cool Whip

Melt marshmallows, milk, and Hershey bars in double boiler. Cool this, then add Cool Whip. Fold into crust, freeze. Thaw 1/2 hour before serving.

Serves 8.