HERSHEY BAR PIE
16 large marshmallows
1/2 c. milk
1 (16 oz.) Cool Whip
1 9-inch baked pie shell
1 large Hershey bar (with or
without almonds), broken
into chunks
Combine marshmallow and milk and cook over medium low
heat (be careful not to burn). Stir until marshmallows melt.
Add chocolate bar pieces. Stir until melted and smooth. Cool
to room temperature. Fold 1/2 of Cool Whip into marshmallow
mixture. Turn into pie shell and cover with remaining half of
Cool Whip. Refrigerate at least 6 hours or overnight. Best
overnight. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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