1 baked pastry shell or graham cracker crust
1 milk chocolate bar - 7 oz. with almonds
1-1/2 c. miniature marshmallows
1/2 c. milk
1 small tub cool whip

Place candy bar, marshmallows and milk in heavy saucepan. Cook over low heat, stirring constantly until chocolate is melted and the mixture is smooth. Cool.

Fold in whipped topping. Pour in crust. Decorate with chocolate curls if desire.

Refrigerate 3 hours.

Very Easy and Good.