• 6 Hershey Chocolate candy bars with almonds - broken into pieces
• 15 large marshmallows
• 1/2 cup milk
• 1 container Cool Whip
• 1 graham cracker crust - I use Keebler.
• Additional Cool Whip - optional

1. In a large heavy saucepan, combine candy bars, marshmallows & milk. Cook & stir over low heat until melted & smooth.
2. Remove from heat & cool.
3. Fold in Cool Whip.
4. Pour into graham cracker crust.
5. Cover & refrigerate for about 2-4 hours or overnight.
6. Top individual servings with a dollop of Cool Whip, if desired.

Not sure where this recipe came from. My mother use to make it when I was a teenager. Probably the Hershey Cookbook. If you love chocolate....Try this!!!!