In a large heavy saucepan, combine the candy bars, marshmallows and milk. Cook and stir over low heat until smooth. Remove from heat; cool.

Fold in whipped topping; pour into crust. Cover and refrigerate for 4 hours or overnight. Garnish with additional whipped topping if desired.

Yield:
"9 inch pie"


Notes: NOTES : 7 - 1.55 ounce milk chocolate candy bars 1 large marshmallow = 13 small marshmallows
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