Ingredients
1 milk chocolate candy bar with almonds (7 ounces)16 large marshmallows or 1-1/2 cups miniature marshmallows1/2 cup 2% milk2 cups heavy whipping cream, whipped1 graham cracker crust or chocolate crumb crust (9 inches)
Preparation
In a heavy saucepan, heat the candy bar, marshmallows and milk over low heat until chocolate is melted and mixture is smooth, stirring constantly. Cool. Fold in whipped cream; pour into crust.
Refrigerate for at least 3 hours. Refrigerate leftovers.
