6 almond Hershey bars (1.45 ounces each)
18 large marshmallows
½ cup milk
½ pint Cool Whip (1 cup – usually 3 cups in a container)
On low heat, melt chocolate bars and marshmallows in the milk. Stir often. If you don’t, it will burn on the bottom. Allow to thoroughly cool. (Can stick in the freezer, then ready in 40 minutes). Add 2/3 of the Cool Whip, stir well, pour into Graham Cracker crust. Top with other 1/3 of Cool Whip. Let sit in refrigerator for 2 hours. Garnish with almonds or shredded chocolate.