18 lg. marshmallows
1/2 c. milk
6 Hershey bars with almonds
1/2 pt. whipped cream
1 graham cracker crust
Sm. Cool Whip

Melt marshmallows in milk. Stir in Hershey bars until melted. Remove from heat and cool. Fold in whipped cream (until peaks). Pour into graham cracker crust. Refrigerate 12 hours. Top with Cool Whip.