2 c. vanilla wafer crumbs
1/4 c. melted butter

FILLING:

1 1/2 c. sifted powdered sugar
1/2 c. butter
3 eggs, slightly beaten
3 sq. bitter chocolate, melted

TOPPING:

1 (8 oz.) pkg. miniature marshmallows
1 1/2 c. heavy cream, whipped
1/2 c. crushed peppermint candy
(I use pastel after dinner mints)

Blend together crumbs and melted butter. Press firmly in 9 x 13 inch cake pan.

Cream together butter and powdered sugar. Add eggs and chocolate and beat until light and fluffy. Spoon this mixture over crumbs. Set in freezer while whipping cream.

Gently fold marshmallows into the whipped cream. Spread this over chocolate layer. Sprinkle with crushed candy and return to freezer. (I use Cool Whip sometimes instead of whipped cream.)