1 (7 ounce) bar milk chocolate candy with almonds
1 1/2 cups miniature marshmallows
1/2 cup milk
2 cups heavy whipping cream, whipped
1 (9 inch) graham cracker crust, or chocolate crumb crust or pastry shell, baked
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.