1 (7 1/2 oz.) Hershey milk chocolate bar with almonds
20 lg. marshmallows
1 1/2 c. graham cracker crumbs
1/2 c. butter
1/2 c. milk
1/4 c. sugar
1 lg. Cool Whip
10 oz. pkg. frozen strawberries, thawed

Finely chop candy bar (use blender). Melt marshmallows with milk in double boiler - remove from heat - add candy bar and stir until smooth. Combine cracker crumbs, sugar and butter. Press in foil lined 9 x 13 inch pan. Fold 2 1/4 cup Cool Whip into chocolate mixture. Pour into prepared pan. Cover. Freeze for 1 hour. Combine 1/2 cup strawberries puree and 1 1/4 cups Cool Whip. Spread on top of frozen chocolate mixture. Cover and freeze for several hours. Serve frozen. Serves 9-12.