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Chocolate Cream Dessert

 Chocolate Cream Dessert
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.
12-16 ServingsPrep: 20 min. + cooling


  • 3 cups crushed vanilla wafers (about 90 wafers)
  • 2/3 cup butter, melted
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 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 McCormick® Pure Vanilla Extract
  • Sliced almonds, toasted, optional


  • 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.

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Chocolate Cream Dessert (continued)

Nutritional 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.