Serve this scrumptious dessert this weekend!
Ingredients
Crust:
3 cups finely crushed cream-filled sandwich cookies (about 30 cookies)
1/2 cup butter, melted
Filling:
5 cups miniature marshmallows
1 cup milk
Pinch salt
1 tsp. vanilla extract
1/2 cup chopped pecans
1 oz. unsweetened chocolate, grated
1 cup heavy whipping cream, whipped
Topping:
1/2 cup flaked coconut, toasted
1/3 cup confectioners’ sugar
1 cup heavy whipping cream, whipped
Chocolate curls
Directions
~For crust, combine crushed cookies and butter; press onto the bottom and up the sides of a 9″ pie plate. Chill until firm.
~For filling, combine the marshmallows, milk, and salt in a heavy saucepan. Cook and stir over low heat until marshmallows are melted. Refrigerate until cool, about 1-1/2 hours.
~In a bowl, gently fold vanilla, pecans, and grated chocolate into whipped cream. Fold into chilled marshmallow cream. Pour into crust. Sprinkle with coconut.
~Fold confectioners’ sugar into whipped cream; spread over coconut. Garnish with chocolate curls. Refrigerate for at least 2 hours before serving.
~Makes eight servings.
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