1 c. vanilla wafer crumbs
1/2 c. butter, softened
1 c. powdered sugar
2 oz. melted unsweetened chocolate (cool)
3 eggs
1/2 c. chopped nuts
1 c. chilled whipping cream or 1 env. (2 oz.) dessert topping mix
1/2 c. crushed peppermint candies
1 c. miniature marshmallows

Sprinkle 1/2 cup of the crumbs evenly in ungreased square pan, 8 x 8 x 2 inches. Beat butter, sugar, chocolate and eggs in small mixer bowl until light and fluffy. Stir in nuts. Spread evenly over crumbs in pan. Sprinkle remaining crumbs over chocolate layer.

In chilled bowl beat whipping cream until stiff. Fold peppermint candies and marshmallows into whipped cream. Spoon whipped cream mixture over crumbs; spread evenly to sides of pan. Refrigerate at least 12 hours before serving. Serve garnished with sweetened whipped cream dollop and shaved chocolate if desired. 9-12 servings.