Crust: 1 1/2 cup graham cracker crumbs 2 1/2 TBS sugar 6 TBS melted butter In a bowl mix above ingredients with a fork. Press with the back of a large spoon into a 9" deep dish pie pan to form a crust. Bake in a pre-heated 350 oven for 7 minutes. Cool Layer 1: 2/3 cup sugar 3 TBS flour 1/8 tsp salt 3/4 cup milk 2 egg yolks, slightly beaten 1/2 TBS butter 1/2 tsp vanilla 1 oz chocolate or 2 TBS cocoa powder plus 1 TBS Crisco® shortening. In a saucepan, add the first 3 ingredients gradually adding milk on medium heat to boil and thicken about 2 minutes on a slow boil. Remove 1/2 cup of mixture and add egg yolks, return to saucepan. Stir about 2 more minutes and remove from heat. Add the butter, vanilla and your choice of the chocolates. Blend well. Pour over crust and place in freezer. LAYER 2: 6 oz. Philadelphia cream cheese 1 TBS milk 1 tsp vanilla 2 1/8 cup.powdered sugar 5oz. Cool Whip 1 cup Marshmallow Cream 2 chopped Hershey bars Using a mixer beat well the first 5 ingredients. Add Marshmallow cream. Carefully spread over chocolate cream layer. Sprinkle with 2 chopped Hershey bars Place in Freezer. Layer 3: 6 oz. Philadelphia cream cheese 1 TBS milk 1 tsp vanilla 2 1/8 cup.powdered sugar 5oz. Cool Whip 2 1/2 TBS cocoa powder 1 TBS Crisco shortening 1/2 Hershey Bar (shaved with a potato peeler) Mix together and carefully spread over previous layer. Edge with Cool Whip to decorate. Refrigerate about 6 hours. Slice to serve top with drizzled Suckers Smores Hard Shell topping or Smuckers Chocolate Hard shell topping and cut up Hershey bar peices.Freeze a minute to harden shell and serve.