2 c. vanilla wafer crumbs
1/4 c. melted butter
3 eggs
1 1/2 c. powdered sugar
1/2 c. softened butter
3 squares semi-sweet chocolate or 1/3 to 1/2 c. semi-sweet chocolate chips
1 1/2 c. whip cream (Cool Whip)
1/2 c. crushed peppermint candy
18 oz. pkg. mini marshmallows

Mix the first 2 ingredients and press into an ungreased cake pan. Cream the butter and powdered sugar, and then add eggs and chocolate and beat on low setting or with a fork until fluffy. Spoon or pour this over the crumb mixture and set in freeze. Chill well. Gently fold marshmallows into whip cream, after mixing in peppermint. Spread on the chocolate. Store in the refrigerator until ready to serve. Best if made the day before. Extremely sweet.

NOTE: Graham cracker crumbs may be substituted for wafer crumbs.