½ cup milk
16 large marshmallows
6 chocolate-almond candy bars
1 cup whipping cream, whipped
1 (9-inch) piecrust, baked and cooled
Heat milk in saucepan until hot; dissolve marshmallows in hot milk. Break and add candy bars. Stir until melted. Remove from heat and cool. Fold in 1 cup whipped cream. Pour into baked 9-inch piecrust. Refrigerate until set. Serve with sweetened whipped cream and chocolate curls.