Wednesday, August 18, 2010


1 graham cracker pie shell
30 large marshmallows
1/2 cup milk
1 cup whipping cream, whipped
1/2 tsp vanilla extract
2 squares unsweetened baking chocolate, finely grated

Heat milk, do not boil, in a saucepan. Add the marshallows and stir until melted. Allow to cool. Stir in the chocolate* and the vanilla extract. Gently fold in the whipped cream. Refrigerate at least 4 hours before serving.

*Chocolate does not need to be melted.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.