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6 chocolate almond Hershey's bars 16 large marshmallows 1/2 c. milk pinch of salt 1 tsp. vanilla 1/2 pt. whipping cream 1 graham cracker crust, baked and cooled Melt candy bars, marshmallows, 1/2 cup milk, salt and vanilla together in double boiler. Allow to cool. Whip the cream. When pie filling is completely cool, fold in half of the whipped cream and pour into prepared graham cracker crust. Refrigerate until ready to serve. Serve with remaining whipped cream. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |