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    Chocolate Cream Dessert

    Source of Recipe

    Taste of Home magazine, December/January 1999

    Recipe Introduction

    This is a refreshing and simple to make dessert. I made a couple of changes. Iím not a fan of vanilla wafers, so I used Pepperidge Farm Chessmen cookies. Also, the chocolate part seemed a little anemic, so I added a tablespoon of cocoa to the chocolate/marshmallow mixture. It was definitely a good idea, but probably should have been mixed into the whipped cream instead since it seized up a bit. I halved the recipe and put it in a 9-inch square pan. It was not as deep as it would have been with the whole recipe made in a 9x13-inch pan, but it was fine. NOTE: I made this for a church potluck 9/2022. I used inexpensive animal cookies (like Barnums', not crackers) from Aldi. I put the cocoa in the whipping cream and that worked well. I still would like a more emphatic chocolate flavor - I think I will use dark chocolate next time.

    Recipe Link: https://www.tasteofhome.com/recipes/chocolate-cream-dessert/

    List of Ingredients

    CRUST:
    3 cups crushed vanilla wafers (about 90 wafers) see note above
    2/3 cup butter, melted
    1/4 cup sugar
    1/2 teaspoon ground cinnamon

    FILLING:
    1 milk chocolate candy bar (7 ounces), broken into pieces - or dark chocolate - see note above
    10-oz. marshmallows
    1 cup milk
    2 cups heavy whipping cream
    1/2 teaspoon vanilla extract
    About 1/3 c. sliced almonds, toasted
    1 T. cocoa Ė see note above

    Recipe

    In a bowl, mix the cooky crumbs, butter, sugar, and cinnamon. Set aside 1/3 of a cup to be used for topping. Press the rest in the bottom of a 13x9-inch pan. Refrigerate while prepping the filling.

    In a medium saucepan over medium-low heat melt the candy bar, marshmallows, and milk, stirring often. When melted remove from heat and cool to room temperature.

    When the chocolate/marshmallow mixture has cooled, sift the cocoa into the cream and then whip the cream to the stiff peaks stage. Add the vanilla and fold into the cooled chocolate/marshmallow mixture. Pour over crust and chill for 3-4 hours, at least. Mix the reserved crumb mixture with the toasted almonds and sprinkle on each serving. Donít add the topping before serving as it will soften.

    Serves 12-16

 

 

 


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