- 1/4 cup milk
- 1 lg. package marshmallows
- 1 container Cool Whip (16oz.)
- 4 milk chocolate Hershey bars, broken into small pieces
- 1/4 cup sugar
- 1 stick margarine, melted
- 14 squares graham crackers
Mix crust, reserve small amount of mixture for top. Pat in pie pan. In double boiler, mix milk and marshmallows. Occasionally stir until marshmallows are all melted. Cool above mixture in pan of water. Gently fold in Cool Whip till blended well. Fold in Hershey pieces. Pour onto graham cracker crust and sprinkle top with reserve crust mixture. Refrigerate overnight. Cut and serve. Cover pan after it has been refrigerated 4 hours. This keeps well for 2-3 days and can be frozen, if desired.
By Robin from Washington, IA
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