6 almond Hershey bar
1/2 c. milk
15 lg. marshmallows
1 lg. container Cool Whip
1 graham cracker crust

Melt Hershey bars, milk, and marshmallows in a double boiler; let cool. Add 1 cup Cool Whip. Pour into crust and top with remaining Cool Whip. Chill at least 2 hours.