1 c. vanilla wafer crumbs
1/2 c. butter, softened
1 c. confectioners sugar
2 oz. unsweetened chocolate (melt and cool)
3 eggs
1/2 c. chopped nuts
1 c. chilled whip cream
1/2 c. crushed peppermint candies
1 c. miniature marshmallows

Sprinkle 1/2 cup crumbs evenly in ungreased square pan. Beat butter, sugar, chocolate and eggs until very fluffy. Stir in nuts. Spread over crumbs. Sprinkle rest of crumbs over chocolate layer.

Whip cream until stiff (using chilled bowl); fold peppermint and marshmallows into whipped cream. Spoon over chocolate and crumbs; spread evenly. Refrigerate at least 12 hours!

Double for 9x13 cake pan. Delicious and pretty for Christmas.