1 graham cracker pie crust
2/3 cup whipping cream
12 ounces semisweet chocolate chunks
2 cups miniature marshmallows
1/4 cup milk
8 ounces whipped topping, thawed, or 2 half-pints
    whipping cream, whipped

Microwave 2/3 cup whipping cream in bowl on HIGH for 1 1/2 minutes. Add chocolate; let stand 2 minutes. Whisk until chocolate is melted and smooth. Pour into crust; refrigerate 30 minutes.

In separate bowl, microwave marshmallows and milk on HIGH for 1 1/2 minutes, stirring after 1 minute. Refrigerate for 15 minutes.

Stir in whipped topping or whipped cream. Spread over chocolate mixture in pie crust. Refrigerate 3 hours.

Sprinkle with marshmallows, chocolate shavings, miniature chips or cocoa powder to garnish.