| 1 | In a large saucepan melt butter with vanilla and marshmallows over low heat. |
| 2 | Stir in cereal. |
| 3 | Spread in greased, 8-inch round springform pan. |
| 4 | In medium bowl placed over saucepan of simmering water, melt chocolate just until smooth. |
| 5 | Dip cookie bottoms into melted chocolate mixture; stack cookies on cake in layers to form a pyramid shape. |
| 6 | Drizzle any extra chocolate down sides. |
| 7 | Refrigerate cake at least one hour. |
| 8 | To serve, pull cookies off cake and slice cake. |
| 9 | Makes 8 to 10 servings. |
