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 frozen (thawed) whipped topping
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
*Percent Daily Values are based on a 2,000 calorie diet.