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Skill Level: Intermediate Prep Time: 45 Minutes

Ingredients

  • 4 cups miniature marshmallows
  • 1/3 cup milk
  • 1/4 cup sugar
  • 1/4 cup HERSHEY'S Cocoa
  • 3 tablespoons water
  • 2 tablespoons butter or margarine
  • 2 packages (8 oz. each) cream cheese, softened
  • 2 teaspoons vanilla extract
  • 1 cup (1/2 pt.)cold whipping cream
  • 1 extra serving-size packaged graham cracker crumb crust (9 oz.)

Directions

  1. Stir together marshmallows and milk in medium saucepan. Cook over low heat, stirring constantly, until smooth. Refrigerate until mixture is slightly thickened.
  2. Stir together sugar, cocoa, water and butter in small saucepan; cook over low heat, stirring constantly, until mixture boils. Refrigerate until cool.
  3. Beat cream cheese and vanilla until fluffy in large bowl. Stir marshmallow mixture until well blended; beat into cream cheese mixture. Remove 1-1/2 cups mixture; set aside. Add cocoa mixture to remaining cheese mixture; beat well.
  4. Beat whipping cream until stiff in small bowl; add 1 cup to vanilla filling. Fold remaining whipped cream into chocolate filling. Alternately spoon fillings into crust; with metal spatula or knife, swirl for marbled effect. Refrigerate about 6 hours or until set. 8 servings.