2 c. miniature marshmallows
1 c. chopped walnuts
5 1/2 oz. Hershey's syrup
1 c. powdered sugar
1/2 c. butter
3 eggs
1 tsp. vanilla
16 graham crackers

Combine marshmallows, nuts and syrup and let stand. Beat until creamy the sugar and butter. Separate eggs and put in butter mixture. Add vanilla. Mix with marshmallow mixture. Beat egg whites until fluffy, fold into mixture. Roll graham crackers until fine. Put half on bottom of an 8"x8"x2" pan. Spread on mixture, sprinkle with remaining crumbs. Set in refrigerator overnight.