2 cups of vanilla wafer crumbs
1/2 cup butter, melted
1/2 cup butter, softened
1 1/2 cups powdered sugar
3 eggs, slightly beaten
3 squares unsweetened chocolate, melted and cooled
1 pint whipping cream (2 cups)
1 pkg miniature marshmallows (10 1/2 ounce)
1 bag hard peppermint candies (enough to make 1/2 cup when crushed)
Grease a 9 X 13 inch cake pan.
Mix the vanilla wafer crumbs with the melted butter.
Press into the prepared pan. Set aside.
in a large bowl, cream the softened butter with the powdered sugar.
Add the slightly beaten eggs and melted chocolate. Beat until fluffy.
Spread the mixture onto the crumb crust.
In a medium bowl, whip the cream until soft peaks form. Stir in the marshmallows.
Spread the cream mixture over the chocolate layer.
Sprinkle the crushed mints evenly over all.
Put pan into the freezer for at least a few hours. Remove from freezer and cut into squares.
Pairs Well With
This delightful frozen dessert is pretty at Christmas time, but is good any time. I got this recipe from my husband's aunt Carol. The combination of mint and chocolate makes this a refreshing finish to any meal.