6 (1 1/2 oz.) bars milk chocolate with almonds, chopped
15 lg. marshmallows or 1 1/2 c. miniature marshmallows
1/2 c. milk
1 c. whipping cream
1/2 tsp. vanilla

Combine candy bars, marshmallows, and milk. Heat and stir over medium heat until melted. Cool to room temperature. Whip cream until soft peaks. Add vanilla and fold into chocolate mixture. Spoon into baked 9-inch crust and freeze until firm. Remove from freezer 10 minutes before serving.