1/4 c. butter or regular butter
1 1/4 c. graham cracker crumbs
2 tbsp. sugar
1 (6 oz.) pkg. semi-sweet chocolate pieces
1/2 c. milk
2 c. miniature marshmallows
1/4 c. toasted, sliced almonds
1 (1 1/2 oz.) env. whipped topping mix
1/2 c. milk
1/2 tsp. vanilla
Sweetened whipped cream
1 (1 oz.) sq. semi-sweet chocolate, grated

Place butter in 9 inch glass pie plate. Microwave at High setting 1 minute, or until melted. Stir graham crumbs and sugar; mix well. Press crumb mixture into bottom and sides of same pie plate. Microwave at High setting 1 1/2 minutes, rotating dish 1/4 turn after 45 seconds. Cool on rack.

Combine chocolate pieces and 1/2 cup milk in 2 cups glass measuring cup. Microwave at High setting 3 minutes, or until chocolate is melted, stirring after 2 minutes. Pour mixture into metal bowl. Stir until smooth. Add marshmallows and almonds, stirring just until coated. Cover and chill in refrigerator 30 minutes.

Prepare whipped topping mix with 1/2 cup milk and vanilla according to package directions. Fold whipped topping into chocolate mixture. Turn into graham cracker crust. Cover and freeze until firm. Before serving, spoon puffs of sweetened whipped cream around edge of pie. Sprinkle with grated chocolate. Makes 6-8 servings.