Double Chocolate Cream Pie

Directions

1. 1
   Heat milk, marshmallows and candy in 3-quart saucepan over low heat, stirring constantly, until marshmallows and candy are melted and blended.
2. 2
   Refrigerate about 20 minutes, stirring occasionally until mixture mounds slightly when dropped by spoon.
3. 3
   Beat whipping cream in chilled large bowl with electric mixer on high speed until soft peaks form.
4. 4
   Fold chocolate mixture into whipped cream.
5. 5
   Pour into pie crust.
6. 6
   Refrigerate, uncovered, for at least 8 hours or until set. Garnish with sliced strawberries.