1 graham cracker pie crust
1 (8 oz.) Hershey bar with almonds
1 (12 oz.) Cool Whip dessert topping

Break candy into small pieces in microwave-safe container. Microwave until candy melts to a creamy consistency, do not over cook. Stir in heaping spoon of Cool Whip to cool mixture. Add remaining Cool Whip and stir until smooth. Pour into pie crust and refrigerate until set.