Ingredients
- CRUST:
- 1 cup chocolate wafer crumbs
- 1/4 cup each: granulated sugar and melted butter
- FILLING:
- 4 cups Jet-Puffed Marshmallows
- 1 bottle (334 mL) caramel ice cream topping
- 2 pkg (250 g) each Philadelphia Brick Cream Cheese
- softened
- 1 cup whipping cream
- whipped
Instructions
- COMBINE crumbs, sugar and butter; press onto bottom of 9 inch (23 cm) springform pan.
- Refrigerate.
- MELT marshmallows with topping on low heat, stirring until smooth.
- BEAT cream cheese with electric mixer on medium speed until smooth.
- Blend in marshmallow mixture.
- Fold in whipped cream; pour over crust.
- REFRIGERATE until firm.
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