Preparation

• Use vegetable peeler to make chocolate curls from 1 oz. chocolate; set aside. Chop remaining chocolate.
• Beat whipping cream in large bowl with mixer on high speed until stiff peaks form. Gradually beat in marshmallow creme on medium speed just until blended. (Do not overbeat - some streaks of the marshmallow creme should remain visible.) Remove 1/3 cup of the whipped cream mixture; reserve for later use.
• Place 14 graham squares, with edges overlapping as necessary, in 10-inch-diameter ring on large serving plate. Spread with 2 cups of the remaining whipped cream mixture, then top with half of the chopped chocolate and 1/2 cup marshmallows. Repeat all layers.
• Top with remaining graham squares; spread with remaining whipped cream mixture. Top with chocolate curls and remaining marshmallows.
• Spread reserved whipped topping mixture onto inside edge of wreath as shown in photo.
• Refrigerate 4 hours.
• Sprinkle with nonpareils and sugar crystals before serving.