---------- Recipe via Meal-Master (tm) v8.05
  Categories: Pies, Candies
       Yield: 8 Servings
            -AVTA21A    KIM CLEGG
 ------------------------------ALMOND JOY CRUST------------------------------
      20    ALMOND JOY candy bar
            Miniatures; or
      10    ALMOND JOY Snack Size
     3/4 c  Graham cracker crumbs
     1/2 c  Sugar
     1/3 c  Cornstarch
     1/4 c  HERSHEY'S Cocoa
     1/4 ts Salt
   1 1/2 c  Milk
       1 ts Vanilla
      16    ALMOND JOY candy bar
            Miniatures; or
       8    ALMOND JOY Snack Size,
            -cut in 1/2 pieces
            -candy will cut easier if
            -placed in freezer 15 min
            -before cutting
            Sweetened whipped cream; or
            -whipped topping, opt
      Prepare Almond Joy Crust.  In med saucepan, stir together sugar, starch,
   cocoa & salt; blend in milk. Cook over med heat, stirring constantly with
   wire whisk, till mix boils; boil & stir 1 min. (Mix will be very thick.)
   Remove from heat; blend in vanilla. Add candy pieces; stir till melted.
   Pour into prepared crust; press plastic wrap onto surface. Refrigerate; top
   with sweetened whipped cream, if desired. 6 - 8
   ALMOND JOY CRUST:  Preheat to 325.  Lightly butter 9 pie plate. Place
   ingredients  in food processor. Process till mix is thoroughly blended.
   Press onto bottom & up sides of prepared pie plate. Bake 10 min. Cool on
   rack.  Cool completely.
   Posted on PRODIGY, September, 1994; formatted by Elaine Radis; PRODIGY ID,
   BGMB90B; GEnie, E.RADIS