MARSHMALLOW CHOCOLATE CAKE, FROM RUSSIE
Makes 8 servings.
2 cups mini marshmallows
1/4 cup chocolate syrup
2 tbs sugar or sugar substitute
3/4 cup low fat graham cracker crumbs
2 quarts no sugar added low fat vanilla ice cream, slightly softened
3 tbs unsalted butter or margarine, melted
3/4 cup pecans, finely ground
STIR graham cracker crumbs, pecans, sugar and butter in a bowl until combined. Press crumb mixture into bottom of a 9" springform pan. Drizzle with chocolate syrup, freeze until firm 15 min. Spread ice cream over chocolate drizzled crust in a smooth, even layer, packing ice cream into pan. Freeze until firm 2 hours. REMOVE cake from freezer, top with marshmallows. Toast topping, broil until marshmallows are puffed and browned. Return cake to freezer for 15 min. Run a knife around edge of cake before removing side of pan. SERVE immediately or freeze for up to 2 days. Enjoy.
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Makes 8 servings.
2 cups mini marshmallows
1/4 cup chocolate syrup
2 tbs sugar or sugar substitute
3/4 cup low fat graham cracker crumbs
2 quarts no sugar added low fat vanilla ice cream, slightly softened
3 tbs unsalted butter or margarine, melted
3/4 cup pecans, finely ground
STIR graham cracker crumbs, pecans, sugar and butter in a bowl until combined. Press crumb mixture into bottom of a 9" springform pan. Drizzle with chocolate syrup, freeze until firm 15 min. Spread ice cream over chocolate drizzled crust in a smooth, even layer, packing ice cream into pan. Freeze until firm 2 hours. REMOVE cake from freezer, top with marshmallows. Toast topping, broil until marshmallows are puffed and browned. Return cake to freezer for 15 min. Run a knife around edge of cake before removing side of pan. SERVE immediately or freeze for up to 2 days. Enjoy.
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