Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Keebler Ready Graham Cracker |
| \N \N | Crust |
| 12 ounces | HERSHEY candy bar -- broken |
| \N \N | In pieces |
| 6 ounces | Hot Fudge -- warmed |
| 30 \N | Regular |
| ¾ cup | Milk |
| 2½ cup | Whipped Cream -- save 1C.for |
| \N \N | Topping |
| \N \N | Marshmallows |
>In sauce pan, melt Chocolate, Marshmallows and Milk over low heat, while stirring - Cool >Fold 1-½ Cup Whipped Cream into Choc Mixture >Spread a thin layer of Warm Hot Fudge over bottom of pie crust >Gently spoon cooked mixture into crust >Top with reserved whipped cream >Garnish with Chocolate syrup topping >Refrigerate 3 hours or until set VARIATIONS: >Use chocolate almond, or Chocolate Peanut candy bar or simply add ¼ Cups of Nuts to chocolate mixture. Our hostess decorated the whole top with slivered Almonds and it was great!
Recipe By : ClayCooker
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