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Chocolate Cream Dessert Recipe

Photo by: Taste of Home

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Since the 1960's, whenever I've asked my family what dessert I should fix, this is what they've requested. It has a light texture and also a tempting pale chocolate color and is not overly sweet. It's a delightful treat.

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12-16 Servings
Prep: 20 min. + cooling

Ingredients

3 cups crushed vanilla wafers (about 90 wafers)
2/3 cup butter, melted
1/4 cup sugar
1/2 teaspoon ground cinnamon
FILLING:
1 milk chocolate candy bar (7 ounces), plain or with almonds, broken into pieces
1 package (10 ounces) large marshmallows
1 cup milk
2 cups heavy whipping cream, whipped
1/2 teaspoon vanilla extract
Sliced almonds, toasted, optional

Directions

In a large bowl, combine the vanilla crumbs, butter, sugar and cinnamon. Set aside 1/3 cup for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. pan; refrigerate until firm.
In a large saucepan, heat the candy bar, marshmallows and milk over medium-low heat until chocolate and marshmallows are melted, stirring often. Remove from the heat; cool to room temperature.
Fold in whipped cream and vanilla; pour over crust. Chill for 3-4 hours. Sprinkle with reserved crumb mixture and almonds if desired. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 407 calories, 26 g fat (15 g saturated fat), 68 mg cholesterol, 182 mg sodium, 43 g carbohydrate, 1 g fiber, 3 g protein.

Chocolate Cream Dessert published in Taste of Home December/January 1999, p33

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