Candy Bar Pie - cooking recipe

Ingredients

1 (9-inch) baked or graham cracker crust
3 Hershey almond bars
30 large marshmallows
3/4 c. milk
2 c. Cool Whip

Preparation

Melt candy bars, marshmallows and milk in double boiler over hot water over low heat.
Fold gently until smooth.
Pour into a shallow pan and put in freezer for 10 minutes to cool.
Fold in Cool Whip and pour into shell.
Before serving spread additional Cool Whip over the top.
Sprinkle with almonds.
Keep refrigerated.