Ingredients
1 cup Pet Evaporated Milk
1 cup (6 oz.) semi-sweet chocolate pieces
1/4 teaspoon salt
1 cup miniature marshmallows
30 vanilla wafers
1 quart vanilla ice cream, softened slightly
Almond halves
Directions
In a heavy 1-quart sauce pan combine evaporated milk, chocolate pieces and salt. Stir over low heat until chocolate melts completely and mixture thickens.
Remove from heat. Add marshmallows. Stir rapidly until marshmallows melt and mixture is smooth. Cool to room temperature.
Line bottom and sides of a 9-inch pie plate with vanilla wafers.
Spread half of ice cream over wafers. Cover with half of chocolate mixture. Repeat with rest of ice cream and chocolate.
Garnish with almonds. Freeze until firm, at least 5 hours. Note: For quick freezing, place pie directly on freezer shelf. If pie freezes too hard, let stand at room temperature 5-10 minutes before serving. Serves 8 to 10.
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