1 (7 oz) milk chocolate candy bar with almonds
16 large marshmallows OR 1 1/2 cups mini marshmallows
1/2 cup milk
2 cups whipping cream, whipped
1 pastry shell, baked OR graham cracker OR chocolate crumb crust (8″ OR 9″)

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.

6-8 servings