1 pint vanilla ice cream
1 cup cold milk
1 box (3 1/2 ounces) chocolate instant pudding mix

Beat the above ingredients 1 minute with electric mixer.

Pour over graham cracker crust (9 inch pie tin). Refrigerate several hours. Whip 1 cup cream or dream whip for the top. Garnish with curls made from large hershey candy bars. (Use potato peeler to make these.)

– Mrs. Jack McCartan

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This recipe is from the Memory section of The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.