S'mores Mousse Cake
crust:
1 1/4 cups finely crushed graham crackers
6 TBS butter or margarine melted
1/4 cup sugar
Filling:
1 container (12oz) frozen whipped topping thawed, divided
6 bars (1.55 ounces each) milk chocolate candy, divided
1 container (8 oz) sour cream
1 jar (7 oz) marshmallow cream
1 cup coarsely chopped graham crackers
additional whipped topping (optional)
3/4 cup marshmallows toasted
to toast marshmallows, preheat oven to 400 degrees place a 15 in piece of
parchment paper onto lg round stone. Arrange marshmallows on parchment paper 1
in apart (do not allow marshmallows to touch each other) Bake 6-8 min or until
golden brown. Lift parchment paper from baking stone to stackable cooling rack
cool completely.
1. Preheat oven to 350 degrees. Place graham crackers in resealable plastic food
storage bag; finely crush using bakers roller. Place butter in small micro
cooker and melt for 30 sec. Add graham cracker crumbs and sugar mix well. Press
crumb mixture onto bottom of springform pan bake 10 min remove and cool
completely
2. Combine 1 cup of whipped topping and 5 candy bars in small micro cooker.
Microwave uncovered 30-60 sec till melted and smooth stirring after each 30 sec
intervals. Spread chocolate mixture evenly over crust using small spreader
freeze 10 min or till set.
3 Combine sour cream, marshmallow cream and remaining whipped topping and
chopped graham crackers in classic batter bowl, fold using classic scraper until
well blended. Spread filling evenly over crust using Lg spreader Refrigerate 30
min or until ready to serve.
4. if desired garnish top of cake with additional whipped topping using easy
accent decorator. Immediately before serving top with toasted marshmallows.
Coarsey grate remaining candy bar over marshmallows using deluxe cheese grater
serve.. |