16 lg. marshmallows
1/2 c. milk
1/2 lb. Hershey Almond Bar
1/2 pt. heavy cream
1 pie crust (plain or graham cracker)

Melt the first 3 ingredients in a double boiler and then cool. Whip 1/2 pint heavy cream. Fold into chocolate mixture and pour into pie crust. Refrigerate 4-6 hours (or overnight) before serving.