23 big marshmallows
6 Hershey bars
1/2 c. sweet milk
2 (8 oz.) Cool Whip
1 c. finely chopped pecans
1 graham cracker crust

Melt marshmallows, 5 1/2 Hershey bars and milk over low heat. Stir and cool. Add 1 (8 ounce) Cool Whip and pecans. Pour into graham cracker pie shell. Put in refrigerator for 4 hours. Top with the other 8 ounce Cool Whip and 1/2 cup grated Hershey bar.