Put milk, marshmallows, and candy bars in double boiler and melt. Cool completely and add vanilla. Whip cream and fold into chocolate mixture. Pour into crust and top with Cool Whip. Refrigerate for several hours before serving.
Ingredients
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1 Graham Cracker Crust
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1/4 cup milk
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1/4 teaspoon vanilla
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20 marshmallows (large)
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4 chocolate Hershey candy bars
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1 1/2 cups heavy cream
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8 ounces Cool Whip
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