Delight in a cool dessert. Cinnamon crusted squares spread with mousse made using marshmallow, chocolate and whipped topping – a creamy treat!
cups cinnamon graham cracker crumbs (30 squares)
cup butter or margarine, melted
jar (7 oz) marshmallow creme
cups chocolate fudge topping (not hot fudge topping)
cups Cool Whip™ frozen whipped topping, thawed
cups miniature marshmallows
Heat oven to 350°F. Grease 13x9-inch pan. Mix 2 cups of the cracker crumbs and the butter in medium bowl. Press on bottom of pan. Bake 10 minutes. Cool completely, about 20 minutes.
Mix marshmallow creme and 1 cup chocolate topping in large bowl until smooth. Fold in whipped topping and 2 cups of the marshmallows. Spoon filling evenly over cooled crust.
Sprinkle remaining 1/4 cup cracker crumbs and 1 cup marshmallows over top of dessert. Drizzle remaining 1 cup chocolate topping over top of dessert.
Spray a piece of foil with cooking spray. Tightly cover dessert with foil, sprayed side down. Refrigerate at least 2 hours or freeze up to 3 days. Cut into squares.
To easily crush graham crackers, place the squares in a plastic food-storage bag, seal the bag and crush crackers with a rolling pin or the flat side of a meat mallet. Or use a mini- or standard-size food processor to quickly make the crumbs.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.
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