6 Hershey bars
15 lg. marshmallows
1/2 c. milk
1 c. whipped cream (1/2 pt.)
Graham cracker crust
Sliced almonds

Melt Hershey bars, marshmallows and milk. Add cream. Line crust with sliced almonds. Pour filling in crust. Let set in refrigerator overnight. Top with whipped cream.