Chocolate Mousse Pie Jan Peterson
1 Baked Pastry Shell
1 - 7 oz. Hershey Milk Chocolate Bar 16 large marshmallows or ½ cup
½ cup milk miniature marshmallows
2 cups Cool Whip
Place candy bar, marshmallows and milk in saucepan; cook over low heat, stirring until chocolate is melted and mixture is smooth. Cool and fold in whipped cream; pour into crust. Refrigerate for at least 3 hours.