2 c. chocolate wafer crumbs
1/2 c. butter
2 c. icing (10X) sugar
1 egg
1/2 c. butter and 1/4 c. Crisco
1 tsp. vanilla
1 1/2 c. heavy cream
2 tbsp. (10X) icing sugar
4 tbsp. cocoa powder
4 tbsp. chocolate (hazelnut) spread

Melt butter and add chocolate crumbs and press in 9 x 13 inch cake pan. Place in freezer to set. Beat sugar, egg, softened butter and Crisco, and vanilla until light and fluffy. Spread over bottom crust.

Whip cream and add sugar and cocoa powder. Spread over first mixture. Soften 4 tablespoons (hazelnut) chocolate spread in microwave. Drop by spoonfuls onto whip cream layer; then marble with a fork. Chill 2-3 hours.