1/4 cup milk
1-1/2 cups miniature marshmallows
1 7-ounce chocolate bar, broken into pieces
1 cup cold whipping cream
1 graham cracker crust
In medium microwave-safe bowl, place milk and marshmallows. Microwave at high 1 minute. Stir well. If necessary, microwave on high additional 15 seconds at a time, stirring after each heating until marshmallows are melted. Add chocolate pieces and stir until chocolate melts and mixture is smooth. Cool completely. In small mixer bowl, beat whipping cream until stiff; fold into chocolate mixture. Spoon into crust. Cover and refrigerate until firm (at least 4 hours). Cover and refrigerate any leftovers.