Ingredients
- 24 marshmallows
- 4 1/2 refrigerated whipped topping
- 1 graham cracker pie shell
- 120 ml milk
- 120 gr hershey bars with almonds
Place milk, candy bars and marshmallows in top pan of double boiler. Melt. When melted, set out of water to cool completely. Fold topping into chocolate. Pour into pie crust and chill in refrigerator for at least 3 hours or until ready to serve.
