FLUFFY CHOCOLATE DESSERT

CRUST:

1 box vanilla wafers, crushed
2/3 c. butter or margarine, melted
1/4 c. sugar
1/4 tsp. ground cinnamon

TOPPING:

1 Special dark candy bar, 7 oz.
1 16 oz. package of large marshmallows
1 c. milk
1 16 oz. carton whipping cream (heavy cream) 
1/2 tsp. vanilla extract


In a medium-size bowl, combine the crushed cookies, butter, sugar, and cinnamon. Mix well. Save 1/3 c. of the mixture for topping. Press remaining crumb mixture into a lightly-greased (use cooking spray) 9x13x2 inch pan, bottom only, and refrigerate until firm.

Break the big candy bar into sections. Place the chocolate pieces, about 3/4 of the bag of marshmallows, and the milk in a medium saucepan. Cook over medium heat, stirring constantly, until chocolate and marshmallows are melted. (This seems to take forever!) Remove from heat, and cool to room temperature. (Stirring occasionally speeds the cooling process).

In another medium bowl, pour the whipping cream, and beat with an electric mixer until peaks form, or about the consistency of store-bought whipped topping. (The difference here is this is not sweetened like store-bought). Add the vanilla, and whip until just mixed.

Fold the whipping cream into the chocolate mixture and mix thoroughly. Pour over the crust, and top with reserved crumbs. Chill for several hours before serving.