Ingredients:
• ½ cup milk
• 16 large marshmallows
• 6 chocolate-almond candy bars
• 1 cup whipping cream, whipped
• 1 (9-inch) piecrust, baked and cooled
• Whipped topping
• Chocolate curls
Preparation:
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.
This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p83'.
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