2 large size Hershey Chocolate Bars
2 small (8 oz. size) containers of heavy whipping cream
1 store-bought ready made graham cracker crust
Melt the candy bars in microwave on low and stir frquently until completely melted. Let cool.
Whip the cream, and when chocholate has cooled, fold in whipped cream. Pour mixture into graham cracker crust and refrigerate until ready to serve.
Makes 6 servings.
Submitted By: Debi Cappellini
Date: May 2, 2004