Pies Almond Hershey Torte Serves 8
1 box vanilla wafers 1 large Hershey’s with almonds bar 16 large marshmallows ½ cup milk 1 pint heavy whipping cream ½ cup toasted slivered or sliced almonds
Crush the wafers; sprinkle half of them in an 8 ½” x 11” pan; set the rest aside. In a double boiler, melt the chocolate, marshmallows, and milk, stirring until smooth. Cool. Whip the cream until it is stiff; fold the whipped cream into the cooled chocolate mixture. Spread over the wafer crumbs in pan, and sprinkle with the remaining crumbs. Sprinkle toasted almonds on the top. Refrigerate at least 1 hour. Jane Kinney
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