1 box vanilla wafers
1 large Hershey bar with almonds
16 large marshmallows
½ cup milk
1 pint heavy cream
½ cup toasted almonds
Crush vanilla wafers and sprinkle half in a 9 x 13 inch pan. Melt candy bar and marshmallows in milk in a double boiler- stirring constantly. Cool. In large bowl whip the cream till stiff and fold in chocolate mixture. Spread over crumbs and sprinkle remaining crumbs on top. Sprinkle almonds on top and refrigerate.
Tomorrow’s Daily Special: Peanut Marbled Chocolate Cake
