Pie Filling:
1. Heat chocolate and milk, stirring until melted.
2. Beat sugar into cream cheese.
3. Add remaining milk and chocolate mixture, and beat until smooth.
4. Fold cool whip into chocolate mixture.
5. Blend until smooth.
6. Spoon mixture into crust, then freeze for 4 hours.
7. Garnish with chocolate curls.

1. Mix sugar, cocoa, syrup, butter and cream thoroughly and then wipe off sides of cooking pot.
2. Cook slowly on low heat until candy reaches 238 degrees without stirring.
3. After cooking, add salt by sprinkling on top of hot candy.
4. DO NOT STIR YET.
5. Next, let cool slowly to room temperature.
6. Add vanilla and beat til it loses its glossy look (with some retention).
7. Add nuts and stir until it starts to stiffen.
8. Quickly place in greased pan and cut.

1. Place a graham cracker half on a paper towel; top it with a Hershey's milk chocolate bar half and a marshmallow.
2. Microwave on high for 10 to 15 seconds or just enough until the marshmallow begins to puff.
3. Immediately top it with a second Graham cracker half; Gently press together.
4. Repeat for each serving.  Serve immediately- 4 servings.