Ingredients

　　16 to 20 large marshmallows

　　Four 1 1/2-ounce Hershey chocolate bars with almonds

　　1/2 cup milk

　　1 cup heavy cream

　　1 teaspoon vanilla

　　One 8-inch graham cracker crust

　　Melt marshmallows and candy bars in milk in double boiler. Remove from heat and cool. Whip cream until stiff and fold into cooled mixture. Add vanilla. Pour into prepared crust and chill. Good as is or top with whipped cream.

　　Paula Deen's Kitchen Classics