S'More Pie

• 1 Ready Crust 2 extra servings Graham Cracker Pie Crust (9 oz)
• 1 (12oz) chocolate candy bar, broken into pieces
• 30 regular marshmallows
• 3/4 cup milk
• 1 tub (8 oz) frozen non-dairy whipped topping, thawed
• 6 oz. hot fudge, warmed
• Chocolate syrup

-Place chocolate bar, marshmallows, and milk in medium sauce pan.  Cook over low heat, stirring constantly, til marshmallows and chocolate are melted.  Cool.

-Fold 1 1/2 cups whipped topping into chocolate mixture.  Spread thin layer of warm hot fudge over bottom of p[ie crust.  Gently spoon marshmallow mixture into crust.

-Top with remaining whipped topping and garnish with chocolate syrup.  Refrigerate 3 hrs or til set.  Refrigerate leftovers.

Variation:  Use a chocolate almond or chocolate peanut candy bar in place of plain chocolate. 

Preparation time:  15 mins.   Freeze time:  3 hours.

Remember to keep the plastic lid to use as a cover for your leftovers.