14 marshmallows
1/2 can Hershey's chocolate syrup
3/4 c. sifted powdered sugar
1/4 lb. soft butter
3 eggs, separated
1 c. walnuts, chopped fine
1 tsp. vanilla

Soak snipped marshmallows in the chocolate syrup no less than one hour, stirring now and then. Cream powdered sugar with butter. Add 3 egg yolks, one at a time, stirring well. Add creamed mixture and egg yolks to the chocolate mixture.

Fold in 3 egg whites which have been stiffly beaten. Add nuts and vanilla before egg whites. Use 8-inch pan. Brush with butter, then crushed graham cracker crumbs.

Pour in mixture, sprinkle added graham cracker crumbs over top. Cover and freeze 24 hours.

NOTE: This recipe doubles easily. Use 13x9-inch pan.