2 1/4 c. cinnamon graham cracker crumbs 1/3 c. butter, melted 1 ( 7 oz. ) jar marshmallow creme 2 c. chocolate fudge topping 2 1/2 c. thawed cool- whip 3 c. miniature marshmallows
Heat oven to 350. Grease a 13 x 9 inch pan. Mix 2 c. of cracker crumbs and butter. Press in bottom of pan. Bake 10 minutes. Cool completely. Mix marshmallow creme and 1 c. chocolate topping Until smooth. Fold in cool whip and 2 c. marshmallows. Spread over crust. Sprinkle with remaining crumbs and marshmallows. Drizzle remaining topping over top. Tightly cover with foil that has ben sprayed with cooking spray. Refrigerate at least 2 hrs.