Filling:
1 1/2 c. powdered sugar
1/2 c. butter
3 eggs
3 sq. unsweetened chocolate
1 pkg. Dream Whip or 1 pint whipping cream.
2 c. small marshmallows
2 peppermint candy canes
Blend 1/4 cup butter and crumbs, reserve a few. Press in bottom
of 9 x 13-inch pan. Cream thoroughly
butter and powdered sugar. Add eggs and melted chocolate. Beat until
light and fluffy. Spoon over crumbs.
Put in freezer while whipping cream or dessert topping. Gently fold
in marshmallows with the cream.
Spread over chocolate mixture that's been in freezer. Top with a
few crumbs and just before serving
sprinkle with crushed peppermint.
Freeze for up to 2 weeks, or Refrigerate if not freezing, to serve
the next day.
