Ingredients Jump to Instructions ↓

  1. 1 (1/2 pound) Hershey bar with almonds, or 6 to 8 small bars equaling

  2. 1/2 pound

  3. 8 oz. bowl Cool Whip, thawed

  4. Graham cracker crust (I confess, Keebler crusts and I are close personal friends)

  5. Melt the Hershey bar over low heat or in the micro. Immediately blend in the Cool Whip til smooth. Spoon into the crust and chill at least an hour before serving This is a light, chiffon type pie; for a thicker, fudgier version use a pound of chocolate!!


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