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.