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S'mores Mousse Squares

Prep 20 min
Total 2 hr 50 min
Servings 12

Delight in a cool dessert. Cinnamon crusted squares spread with mousse made using marshmallow, chocolate and whipped topping – a creamy treat! MORE+ LESS-

By Betty Crocker Kitchens

May 18, 2016

Ingredients

2 1/4

cups cinnamon graham cracker crumbs (30 squares)

1/3

cup butter or margarine, melted

jar (7 oz) marshmallow creme

cups chocolate fudge topping (not hot fudge topping)

2 1/2

cups Cool Whip™ frozen whipped topping, thawed

cups miniature marshmallows

Steps

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1

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.
2

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.
3

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.
4

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.

Expert Tips

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.