Ingredients:

1 graham cracker crust (see recipe)

1 lb. marshmallows4 Hershey almond bars (4.25 ounces each) (see note)

1 c. whole milk

3 c. heavy whipping cream, whipped until stiff (or use 2 c. Rich’s topping)

Graham cracker crust:

2 c. crushed graham crackers crumbs (about 18 square crackers)

¼ c. sugar

½ c. (1 stick) melted butter

Directions:

Prepare graham cracker crust. Set aside.

In a large saucepan, melt marshmallows and chocolate bars in the milk. Cook over medium-low heat, stirring constantly, until marshmallows melt. Remove from heat and cool completely.

When cool, whip the Rich’s topping or whipping cream and gently fold into chocolate mixture until well combined. Spoon into prepared crust and refrigerate overnight. Mixture will come to top of pan.

Note: Use chocolate bars with crushed, not whole, almonds in them.

Graham cracker crust:

2 cups crushed graham crackers crumbs (about 18 square crackers)

¼ cup sugar

½ cup (1 stick) melted butter

In bowl, combine all ingredients and mix until crust holds together. Press into bottom and up sides of a lightly buttered 13-by-9-inch pan, two 9-inch pie plates or a 9-inch springform pan.