Chocolate Cream Dessert
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INGREDIENTS 3 cups crushed vanilla wafers
2/3 cup butter, melted
1/4 cup sugar
1/2 teaspoon ground cinnamonFILLING
1 (7-ounce) milk chocolate candy bar, plain or with almonds, broken into pieces
1 (10-ounce) package large marshmallows
1 cup milk
2 cups heavy whipping cream, whipped
1/2 teaspoon vanilla extract
Sliced almonds, toasted, optionalIn a bowl, combine wafer crumbs, butter, sugar and cinnamon; mix well. Set aside 1/3 cup for topping. Press remaining crumb mixture into a greased 13 x 9 x 2-inch pan; refrigerate until firm.
In a saucepan, heat the candy bar, marshmallows, and milk over medium-low heat until chocolate and marshmallows are melted; stirring often. Remove from the heat; cool to room temperature.
Fold in whipped cream and vanilla; pour over crust. Chill for 3 to 4 hours. Sprinkle with reserved crumb mixture and almonds, if using.
Makes 12 to 16 servings