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I am searching for the recipe for the Smores Mousse Cake.....anyone have this???
smores mousse cake
the smores mouse cake is in the sb s/s 05 cookbook
1 1/4 cups finley crushed graham crqackers
6 TBS butter or margarine melted
1/4 cup sugar
1 container (12oz) frozen whipped topping thawed, divided
6 bars (1.55 ounces each) milk chocolate candy, divided
1 container (8 oz) sour cream
1 jar (7 oz) marshmallow cream
1 cup coarsley chopped graham crackers
additional whipped topping (optional)
3/4 cup marshmallows toasted
to toast marshmallows, preheat oven to 400 degrees place a 15 in piece of parchment paper onti lg round stone. Arrange marshmallows on parchment paper 1 in apart (do not allow marshmallows to touch each other) Bake 6-8 min or until golden brown. Lift parchment paper from baking stone to stackable cooling rack cool completly
1. Preheat oven to 350 degrees. Place graham crackers in resealable plastic food storage bag; finley crush using bakers roller. Place butter in small micro cooker and melt for 30 sec. Add graham cracker crumbs and sugar mix well. Press crumb mixture onto bottom of springform pan bake 10 min remove and cool completly
2. Combine 1 cup of whipped topping and 5 candy bars in small micro cooker. Microwave uncovered 30-60 sec till melted and smooth stirring after each 30 sec intervals. Spread chocolate mixture evenly over crust using small spreader freeze 10 min or till set.
3 Combine sour cream, marshmallow cream and remaining whipped topping and chopped graham crackers in classic batter bowl, fold using classic scraper until well blended. Spread filling evenly over crust using Lg spreader Refigerate 30 min or until ready to serve.
4. if desired garnish top of cake with additional whipped topping using easy accent decorator. Immediatly before serving top with toasted marshmallows. Coarsly grate remaining candy bar over marshmallows using delux chese grater serve.