9 inch graham cracker crust
6 sm. chocolate almond Hershey bars
16 lg. marshmallows
1/2 c. milk
1 c. whipping cream

Melt candy bars, marshmallows and milk in double boiler. Cool thoroughly. Beat whipping cream until stiff. Fold into chocolate mixture. Pour into prepared graham cracker crust (a regular cooked crust will work, too), and cover with plastic wrap. Refrigerate until serving time.

Can be made ahead of time and kept in the freezer. Serve 8.