4 milk chocolate Hershey bars, broken into small pieces
Crust
1/4 cup sugar
1 stick margarine, melted
14 squares graham crackers
Directions
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.
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