1 (10 3/4 oz.) Hershey bar and almonds
1/3 c. milk
18 lg. marshmallows
1 pt. whipping cream, whipped

Melt candy and marshmallows with milk. Cool mixture until firm, then fold in whipped cream. Pour into pan and sprinkle with crumbs. Chill overnight.

HERSHEY BAR TORTE CRUST:

Prepare a crust using: 1/2 lb. vanilla wafers or 18 graham crackers and 1/4 cup butter.

Crush crackers and save 1/4 cup for topping. Melt butter and mix with remaining cracker crumbs. Pack into a square cake pan.