Pink Peppermint Layer Dessert
|Vanilla wafer crumbs/Graham cracker crumbs||1 Cup (16 tbs) (About 16 Wafers Or 14- Squares)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Confectioners sugar||1 Cup (16 tbs)|
|Melted unsweetened chocolate||2 Ounce (Cool)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Chilled whipping cream/1 envelope of about 2 ounces dessert topping mix||1 Cup (16 tbs)|
|Crushed peppermint candies||1⁄2 Cup (8 tbs)|
|Miniature marshmallows||1 Cup (16 tbs)|
Sprinkle 1/2 cup of the crumbs evenly in ungreased square pan, 8 X 8 X 2 or 9 X 9 X 2 inches.
Beat butter, sugar, chocolate and eggs in small mixer bowl until light and fluffy.
Stir in nuts.
Spread evenly over crumbs in pan.
Sprinkle remaining crumbs over chocolate layer.
In chilled bowl, beat whipping cream until stiff.
Fold peppermint candies and marsh-mallows into whipped cream.
Spoon whipped cream mixture over crumbs; spread evenly to sides of pan.
Refrigerate at least 12 hours before serving.