9-inch graham cracker crust
6 sm. almond Hershey bars
16 lg. marshmallows
1/2 c. milk
1 c. whipping cream

Melt candy bars, marshmallows and milk in a double boiler. Cool thoroughly. Beat whipping cream until stiff. Fold into cooled chocolate mixture. Pour into crust and cover with plastic wrap. Refrigerate until serving. May be made ahead and kept in freezer.