1 (7 oz.) symphony bar with toffee and almonds
1 (8oz.) container of whipped cream
1 (8 oz.) cream cheese
1 Oreo Pie crust
1 T. milk
In a double broiler melt symphony bar and set aside.
In a large bowl, whip cream cheese and whipped cream together.
Add melted symphony bar.
If consistency is too thick add milk until mousse is achieved.
Pour into pie crust.
Chill for 2 hours before serving.
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