1 box vanilla wafers
1 lg. chocolate-almond candy bar
16 marshmallows
1/2 c. milk
1 pt. heavy cream
1/2 c. toasted almonds (optional)

Crush the vanilla wafers into fine crumbs. Sprinkle half the crumbs in 8 1/2 x 11 inch baking pan. Melt the chocolate bar and marshmallows in milk in a double boiler, then cool. Whip the cream until stiff and fold in chocolate mixture. Spread over crumbs and sprinkle remaining crumbs over chocolate mixture. Sprinkle almonds on top. Refrigerate for at least 1 hour before serving.