1/2 c. milk
1 1/2 c. miniature marshmallows or 16 large marshmallows
1 (8 oz.) bar milk chocolate candy, chopped
1 c. whipping (heavy) cream
1 (6 oz.) pkg. ready-to-use graham cracker crust

Heat milk, marshmallows and candy in 3-quart saucepan over low heat, stirring constantly, until marshmallows and candy are melted and blended. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat whipping cream in chilled large bowl with electric mixer on high speed until soft peaks form. Fold chocolate mixture into whipped cream. Pour into pie crust. Refrigerate, uncovered, at least 8 hours, until set. Garnish with strawberry slices and mint leaves.

Makes 12 servings.