- 1 (9 inch) prepared chocolate cookie crumb crust
- 5 large marshmallows
- 4 (1.55 ounce) bars aerated milk chocolate candy bar
- 2 (1.6 ounce) bars caramel milk chocolate candy bar
- 1 cup heavy cream
- In a microwave safe bowl, combine marshmallows, chocolate bars and 1/3 cup of cream. Microwave on high, stirring occasionally, until everything is melted and smooth.
- In a medium bowl, whip remaining cream until it is light and fluffy. Fold into chocolate mixture. Spread entire mixture into graham cracker crust; cover and refrigerate for 2 to 3 hours.