The Pampered Chef ®
S'mores Mousse Cake
Recipe


Crust
 1 1/4 cups finely crushed graham crackers (about sixteen 2 1/2-inch squares) 
 6 tablespoons butter or margarine, melted 
 1/4 cup sugar 

Filling
 1 container (12 ounces) frozen whipped topping, thawed, divided 
 6 bars (1.55 ounces each) milk chocolate candy, divided 
 1 container (8 ounces) sour cream  
 1 jar (7 ounces) marshmallow creme 
 1 cup coarsely chopped graham crackers (about twelve 2 1/2-inch squares) 
Additional whipped topping (optional) 
 3/4 cup miniature marshmallows, toasted (see Cook's Tip) 

  1. Preheat oven to 350°F. Place graham crackers in resealable plastic food storage bag; finely crush using Baker's Roller®. Place butter in Small Batter Bowl; microwave on HIGH 30 seconds or until melted. Add graham cracker crumbs and sugar; mix well. Press crumb mixture onto bottom of Springform Pan. Bake 10 minutes; remove from oven and cool completely.

  2. Combine 1 cup of the whipped topping and five of the candy bars in Small Micro-Cooker®. Microwave, uncovered, on HIGH 30-60 seconds or until melted and smooth, stirring after each 30-second interval. Spread chocolate mixture evenly over crust using Small Spreader. Freeze 10 minutes or until set.

  3. Combine sour cream, marshmallow creme, remaining whipped topping and chopped graham crackers in Classic Batter Bowl; fold using Classic Scraper until well blended. Spread filling evenly over crust using Large Spreader. Refrigerate at least 30 minutes 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. Coarsely grate remaining candy bar over marshmallows using Deluxe Cheese Grater. Slice using Utility Knife and serve using Slice 'N Serve®.

Yield: 16 servings or 24 sample servings

Nutrients per serving: Calories 330, Total Fat 16 g, Saturated Fat 10 g, Cholesterol 25 mg, Carbohydrate 40 g, Protein 3 g, Sodium 135 mg, Fiber less than 1 g

Cook's Tip: To toast marshmallows, preheat oven to 400°F. Place a 15-inch piece of Parchment Paper onto Large Round Stone. Arrange marshmallows on Parchment Paper 1 inch apart (do not allow marshmallows to touch one another). Bake 6-8 minutes or until golden brown. Lift Parchment Paper from baking stone to Stackable Cooling Rack; cool completely.

© The Pampered Chef, Ltd., 2001

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