1 (9-inch) vanilla wafer or chocolate pastry pie shell
4 milk chocolate candy bars with almonds (1.15 oz. each)
2 c. miniature marshmallows
1/2 c. milk
1 c. whipping cream, whipped

In a 2 quart microwave casserole, place candy and milk. Microwave at High 3 to 4 minutes, stirring after 2 minutes, until mixture can be stirred smooth. Stir in 2 cups miniature marshmallows. Stir well but do not melt marshmallows. Chill in refrigerator about 30 to 40 minutes until thickened, stirring occasionally. Fold whipped cream into cooled chocolate mixture. Pile into pie shell and freeze until firm.

To serve, garnish pie with whipped cream, chocolate curls and-or additional almonds.