A sweet and easy to make treat.

• 1 graham cracker piecrust
• 1/2 cup milk
• 6 (1.35 oz.) Hershey bars with nuts
• 21 large marshmallows
• 1/2 pkg. (9 oz.) whipped topping

Melt milk, candy bars and marshmallows in top pan of double boiler (or use a large pan set in a pan of boiling water. Chocolate will stick and burn if pan is next to the burner). When melted, set pan out of water to cool completely. Fold topping into chocolate and pour into piecrust. Chill in the refrigerator for at least 3 hours or until ready to serve.