EASY REFRIGERATOR CHOCOLATE BAR DESSERT
8 large or 10 to 12 small servings
In a medium bowl, combine crumbs and butter, mixing well with a pastry blender or two table knives. Evenly press the crumb mixture across the bottom and up the sides of 9-inch spring-form pan lightly coated with non-caloric vegetable cooking spray. Bake in a preheated moderate oven (350 degrees F.) for 8 minutes; remove from oven and cool thoroughly on a wire rack.
While crust is cooling, prepare filling. In a medium heavy saucepan, combine marshmallows, chocolate, and milk. Stir mixture over very low heat until chocolate and marshmallows are melted and mixture is smooth; allow to cool thoroughly. Fold in whipped topping and vanilla, mixing gently but well. Spoon mixture into cooled baked crust. Refrigerate for at least 3 hours or until filling is firm.
Gently stir almond extract or liqueur into whipped topping or sweetened whipped cream or sweetened whipped sour cream, blending well. Evenly spread mixture over chilled dessert. Continue to chill dessert in refrigerator until serving time. Just before serving, garnish top of dessert with almonds or grated chocolate or chocolate curls.