Recipe information
Yield
serves 6 to 8
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
Preparation
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.
