1 milk chocolate candy bar with almonds (7 oz)
16 large marshmallows or 1-1/2 cups miniature marshmallows
1/2 cup milk
2 cups whipping cream, whipped
1 pastry shell, baked or graham cracker, or chocolate crumb crust (8 or 9 inches)
Place the candy bar, marshmallows and milk in 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.
Makes 6 to 8 servings.