3/4 lb. Ricotta cheese
3/4 c. sugar
1 tsp. vanilla
4-6 sm. Hershey bars with almonds (I put 3 bars in)
1 1/2 pts. heavy cream (that's 3 (8 oz.) containers)
2 graham cracker pie crusts (chocolate is best)

Chop Hershey bars finely. Gently mix Ricotta, sugar, vanilla, and Hershey bars. Whip 1 1/2 pints heavy cream until very stiff. Fold in 3/4 of cream into cheese mixture. Pour into pie shells. Top with remaining cream and Hershey bar. Refrigerate.