7 regular sized Hershey Chocolate Candy Bars
20 large marshmallows
1/2 cup milk
2 cups Cool Whip
1 - 9 inch Graham Cracker Pie Crust
Break up candy bars in a medium saucepan. Add marshmallows and milk. Stir over low heat until all is melted and smooth. Remove from heat and let cool. Fold in Cool Whip. Pour into pie crust. Cover and chill for four hours or overnight.
Made this yesterday and feasted on it tonight!
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