Served as dessert. Vegetarian dish.

Crust

20 miniature Almond Joy Bars, cut into pieces

3/4 cup Graham Cracker Crumbs

Filling

1/2 cup granulated Sugar

1/3 cup Cornstarch

1/4 cup Cocoa Powder

1/4 teaspoon Salt

1 1/2 cups Milk

1 teaspoon Vanilla Extract

16 miniature Almond Joy Bars, cut into pieces

Whipped Cream or Cool Whip, non-dairy topping

Preheat oven to 325 degrees F. Crust:- Place crust ingredients in a food processor and pulse until mix is blended. Press onto bottom and up sides of a lightly buttered 9" pie plate. Bake 10 minutes. Remove and allow to cool completely. Filling:- Stir together sugar, cornstarch, cocoa and salt. Blend in milk and cook over medium heat, stirring constantly until mixture thickens. Remove from heat, add vanilla and candy pieces, stirring till candy is melted. Pour filling into pie crust and press plastic wrap onto surface. Refrigerate until set. Top with whipped cream when ready to serve.

Preparation time: 30 minutes

Cooking time: 1 hour

Serves: 8

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