Ingrients & Directions
1 Keebler Ready Graham Cracker
Crust
12 oz HERSHEY candy bar — broken
In pieces
6 oz Hot Fudge — warmed
30 Regular
3/4 c Milk
2 1/2 c Whipped Cream — save 1C.for
Topping
Marshmallows
In sauce pan, melt Chocolate, Marshmallows and Milk over low heat, while
stirring – Cool Fold 1-1/2 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 1/4 Cups of Nuts to
chocolate mixture. Our hostess decorated the whole top with slivered
Almonds and it was great!
Yields
1 Servings