• 1 prepared graham cracker crumb crust (I use the Keebler “2 extra servings crust”)
• 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips
• 3 cups miniature marshmallows, divided
• 1/3 cup milk
• 2 cups heavy whipping cream

Heat chocolate chips, 1 1/2 cups marshmallows and milk in a medium, heavy-duty saucepan over low heat, stirring until marshmallows are melted (do not overheat). Pour into large bowl. Cool to room temperature.

Whip cream in small mixer bowl until stiff peaks form. Fold whipped cream and remaining marshmallows into chocolate mixture. Spoon into crust; swirl top. Garnish with additional whipped cream and chocolate shavings, if desired. Refrigerate over night for best taste.