1 Hershey bar with almonds (7 1/2 oz.)
20 lg. marshmallows
1/2 c. milk
1 1/2 c. graham cracker crumbs (about 10 crackers)
1/4 c. sugar
1/4 c. butter, melted
3 1/2 c. (9 oz.) Cool Whip
10 oz. pkg. pureed strawberries, thawed

Use blender to chop candy fine. Melt marshmallows in milk over hot water (or microwave until melted). Add almond bar pieces and stir until smooth.

Combine graham crumbs, sugar and butter. Press into foil-lined 8 x 8 x 2 inch pan.

Fold 2 1/4 cup Cool Whip into chocolate mixture. Pour into pan. Cover and freeze 1 hour. Combine 1/2 cup strawberries and 1 1/4 cup Cool Whip. Spread on frozen chocolate mixture. Cover and freeze several hours.

To serve: Cut in squares and spoon remaining puree over top.