3 almond Hershey bars
25 marshmallows large
1 c. milk
1 pt. whipping cream
23 graham crackers
1/3 c. melted butter

Over low heat melt bars, marshmallows, and milk. Set aside to cool. In 9 x 13 pan combine graham crackers crushed and melted butter. Whip whipping cream and fold into chocolate mixture and spread over crumbs. Refrigerate for a few hours or overnight. You must use real whipping cream in this recipe as others curdle.