Ingredients:

1 cup semi sweet chocolate chips
16 large marshmallows or 1-1/2 cups miniature marshmallows
1/2 cup 2% milk
2 cups heavy whipping cream, whipped
1 graham cracker crust, chocolate crumb crust, or pastry shell, baked (9 inches)Directions:

Directions:

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.

Yield: 8 servings.