Coffee Mallow Dessert Recipe

Coffee Mallow Dessert Recipe
Coffee Mallow Dessert Recipe photo by Taste of Home
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Coffee Mallow Dessert Recipe

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THIS is one of my favorite summertime desserts, cool and soothing on a hot, humid day. The mild coffee flavor is most refreshing, and the cookie crumbs add nice crunch. -Helen Davis, Waterbury, Vermont
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 8 Oreo cookies, crushed
  • 2 tablespoons butter, melted
  • 1/2 cup hot brewed coffee
  • 16 marshmallows
  • 1/2 cup heavy whipping cream
  • 1 tablespoon confectioners' sugar
  • 1/2 teaspoon vanilla extract

Directions

Combine cookie crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture onto the bottom and up the sides of two lightly greased 10-oz. custard cups; set aside.
Place coffee and eight marshmallows in a blender; cover and process until smooth. Add the remaining marshmallows; cover and refrigerate in the blender for 2 hours or until cold. Process again until smooth; transfer to a bowl.
In a small bowl, beat cream until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Gently fold into coffee mixture. Spoon into prepared cups; sprinkle with reserved crumbs. Refrigerate for at least 1-2 hours before serving. Yield: 2 servings.
Originally published as Coffee Mallow Dessert in Reminisce Extra August 2000, p45

Nutritional Facts

1 each: 720 calories, 43g fat (23g saturated fat), 112mg cholesterol, 460mg sodium, 83g carbohydrate (55g sugars, 1g fiber), 5g protein.

  • 8 Oreo cookies, crushed
  • 2 tablespoons butter, melted
  • 1/2 cup hot brewed coffee
  • 16 marshmallows
  • 1/2 cup heavy whipping cream
  • 1 tablespoon confectioners' sugar
  • 1/2 teaspoon vanilla extract
  1. Combine cookie crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture onto the bottom and up the sides of two lightly greased 10-oz. custard cups; set aside.
  2. Place coffee and eight marshmallows in a blender; cover and process until smooth. Add the remaining marshmallows; cover and refrigerate in the blender for 2 hours or until cold. Process again until smooth; transfer to a bowl.
  3. In a small bowl, beat cream until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Gently fold into coffee mixture. Spoon into prepared cups; sprinkle with reserved crumbs. Refrigerate for at least 1-2 hours before serving. Yield: 2 servings.
Originally published as Coffee Mallow Dessert in Reminisce Extra August 2000, p45

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