Heat 2/3 cup whipping cream in saucepan, over medium heat, stirring occasionally until cream just comes to a boil(2 to 3 minutes). Remove from heat. Add 1 and 1/2 bars of the chocolate, and vanilla. Stir until smooth. pour over crust. freeze 30 minutes.

In mixing bowl combine 1 and 1/3 cups whipping cream and marshmallow cream. beat on high speed until stiff peaks form. Spread over chocolate filling.