Chocolate Cream Dessert
Taste of Home
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.
SERVINGS: 12-16
CATEGORY: Dessert
METHOD: Chill
TIME: 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. x 2-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.