Hi everyone! I was gone allll day yesterday helping my mom at her new house, and it was grocery day too. I literally left the house at 9 and returned home for dinner. I did stop home once, at 11:30 to throw the groceries in their homes, but then back to my mom’s. This time, I didn’t return until supper time. (Dale was super sweet and had supper started!!!! Brownie points!!!!!!) I don’t know how momma’s that work outside the home do it. I am exhausted, and I didn’t get HALF the stuff accomplished I wanted to today. So alas, all I have to offer you today is a recipe, but that’s fun too, RIGHT?! Especially when I tell you it’s DESSERT! Mmmm!
This creamy, mousse-like cake was DIVINE! And pretty too!
- FOR CRUST
- 9 whole Rectangles Graham Cracker, Crushed
- 6 Tablespoons Butter, Melted
- ¼ cubes Sugar
- FOR FILLING:
- 12 ounces, weight Extra Creamy Cool Whip, Thawed (divided Use)
- 11-½ ounces, weight Milk Chocolate Chips
- 8 ounces, weight Sour Cream
- 7 ounces, weight Marshmallow Cream
- 6 whole Graham Rectangles, Crushed
- 1 whole Hershey’s Bar, Broken In Bits
- Graham Crackers, Broken In Bits
- Mini Marshmallows
- Large Marshmallows, Cut In Half (Optional)
Crush Graham crackers and mix with sugar and melted butter. Form a crust in the bottom of your springform pan. Bake at 350* for 10 minutes. Remove from oven and cool before continuing.
Carefully melt chocolate chips on stove top or in microwave, stirring often so it doesn’t scorch. Stir in 1 cup cool whip and pour over cooled crust, spreading evenly and freeze for 10 minutes to set.
Combine sour cream, marshmallow cream,remaining cool whip and crushed graham crackers. Spread over chocolate layer. Refrigerate 30 minutes or until set.
“Decorate” using marshmallows, broken graham crackers and chocolate. You might want to press large marshmallow halves all the way around the perimeter to make it pretty. (I used Gingerbread marshmallows)
Return to fridge until serving time.
It’s very rich, slice ‘em small!