Curst:
1 cup chocolate wafer crumbs
3 Tbsp. margarine
Filling:
1 envelope Knox® Unflavored Gelatin
1/4 cup water
2 (8oz each) pkgs. Philadelphia Brand® cream cheese, softened
3/4 cup sugar
1/3 cup Nestle® cocoa
1/2 tsp. vanilla
2 cups Kraft® Miniature Marshmallows
1 cup whipping cream, whipped
1/2 cup chopped nuts
Mix crumbs and margarine; press onto bottom of 9" springform. Bake at 350° for 10 minutes; cool.
Soften gelatin in water in a small saucepan. Stir over low heat until dissolved. Beat cream cheese, sugar, cocoa and vanilla until blended. Gradually add gelatin. Fold in remaining ingredients. Pour over the cooled crust. Refrigerate until firm.
Garnish with additional mini marshmallows if desired.
10 to 12 servings
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