SOURCE: BREAD1.ZIP
1 1/4 ea – cups chocolate wafer
-crumbs
1 ea – Tbsp sugar
1/2 ea – tsp cinnamon
1/4 ea – cup margarine, melted
1 ea – 12 oz container whipped
-topping with real cream,
-thawed
1 ea – 7 oz marshmallow creme
2 ea – 1 oz squares unsweetened
-chocolate, melted
2 ea – Tbsp milk
Combine crumbs, sugar, cinnamon and margarine. Reserve 1/4 cup crumb
mixture; press remaining mixture onto bottom of 9″ springform pan.
Bake @ 325 degrees for 10 minutes. Cool. Spoon 3 cups whipped topping
onto crust. With back of spoon, spread and shape into a shell; freeze
until firm. Combine marshmallow creme, chocolate and milk, mixing
with electric mixer or wire whisk until well blended; fold in
remaining whipped topping. Pour into frozen shell; sprinkle with
reserved crumbs. Freeze several hours or overnight. Makes 8 to 10
servings.
TO ALL
Yields
8 servings
