Chocolate Cream Dessert
Makes 12-16 servings.
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 vanilla extract
Sliced almonds, toasted, optional
1. 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.
2. 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.
3. Fold in whipped cream and vanilla; pour over crust. Chill for 3-4 hours. Sprinkle with reserved crumb mixture and almonds if desired.
Recipe from Taste of Home