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1 crumb pie shell
4 milk chocolate candy bars
with almonds (1.15 oz.
1/2 c. milk
1/2 of 10 oz. pkg. large
marshmallows (about 20)
1 c. whipping cream, whipped
(can substitute Cool Whip
or Dream Whip)

In 2 quart casserole, place candy, marshmallows and
milk. Microwave at High for 3 to 4 minutes (stir after 2
minutes) until mixture can be stirred smooth. Chill in refrig-
erator about 30 to 40 minutes or in a pan of ice water, until
thickened, stirring occasionally. Fold in whipped cream into
cooled chocolate mix. Pour into pie shell and freeze firm.
To Serve: Garnish pie wedges with whipped cream,
chocolate curls and/or additional almonds.

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