Ingredients:
4 c. miniature marshamallows
1 1/4 c. milk, divided
10 1/2 honey grahams, divided
1 tub (8 oz.) whipped topping, thawed, divided
3 squares Baker's semi-sweet chocolate, divided
1 pkg. (8 oz.) cream cheese, softened
1 pkg. (3.9 oz.) chocolate instant pudding
1/2 c. fresh raspberries
Directions:
Microwave marshmallows and 1/4 c. milk in a large microwaveable bowl on high for 1 1/2 minutes or until marshmallows are completely melted, stirring after 1 minutes. Stir until mixture is well blended. Refrigerate 10 minutes or until completely cooled. Meanwhile, line 9 inch square pan with plastic wrap, with ends of wrap extending over sides. Arrange half the grahams on bottom of prepared pan, breaking as necessary to fit.
Add 1 c. whipped topping to marshamllow mixture; whisk until well blended. Spread over grahams in pan. Refrigerate until ready to use.
Melt 2 chocolate squares as directed on package. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in remaining milk. Add dry pudding mix; beat 2 mintues. Whisk in melted chocolate and 1 c. of remaining whipped topping; pour into pan. Top with remaining grahams. Refrigerate 3 hours or until firm. Meanwhile, shave remaining chocolate squares into curls.
Invert dessert onto plate; remove plastic wrap and pan. Top dessert with remaining whipped topping, berries and chocolate curls.
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