Ingrients & Directions


1 Milk chocolate candy bar
-with almonds
16 lg Marshmallows or 1 1/2 cups
-miniature
1/2 c Milk
2 c Whipping cream; whipped
1 Pastry shell or graham
-cracker crust; 8 or 9
-inches

Place the candy bar, marshmallows and milk in a heavy saucepan; cook over
low heat, stirring constantly until chocolate is melted and mixture is
smooth. Cool. Fold in whipped cream; pour into crust. Refrigerate for at
least 3 hours.

Yields
6 Servings