1 (8 oz.) Hershey bar
1 c. whipping cream (1/2 pt.)
1/2 c. sugar
1/2 c. chopped nuts
1 graham cracker crust

Melt chocolate. Beat whipping cream until peaks form. Gradually add sugar until stiff. Fold warm chocolate into cream, fold in nuts. Pour into crust. Refrigerate 24 hours.