6		almond chocolate bars (1½ oz. )
18	lg.	marshmallows
½	c.	milk
½	pint	whipping cream
8	inch	pie crust, baked
		slivered almonds for garnish

Combine chocolate bars, marshmallows and milk in top of double boiler and heat until mixture is melted.  Cool completely, about half an hour.  Whip cream to stiff peaks and fold into cooled chocolate mixture.  Pour into baked pie crust and refrigerate at least 4 hours, until set.  Garnish with slivered almonds or favorite dairy topping.

NOTE:  Can be made a day ahead.