Submitted by LindaSo Michelle's friend Carrie (who is now also my friend) recently had a birthday and wished to get out of the desert for a weekend of crafting. My house was the destination and it became party central! (If you know us, then you realize that we weren't 'forty somethings gone wild' or anything). The focus of the weekend was wearing stretchy pants and tees, eating Weight Watcher approved food except for the birthday girl's requested dessert: "No Bake S'mores dessert"! (We won't mention the VANILLA POPCORN but the link is here if you're interested in the recipe.)
The recipe reminded me of the old-school 'chocolate eclair cake', except that marshmallow creme was added to the filling instead of vanilla pudding. The chocolate ganache was amazing with a bit of salt in the recipe.
I took the opportunity to serve it up on my pretty Petit Point dishes. Notice that it's sitting on grid paper. We took a break for dessert, then it was back to crafting!!!!
Prep Time: 15 minutes
Chill Time: 2-3 hours (overnight is better)
Pan Size: 9.13
Servings: 18 (It's very rich - so small pieces are AOK)
I halved the recipe to make a smaller cake and used a 9x9 pan - however, I think next time I would go ahead and make it in a 9x13 pan because the half-recipe of filling didn't seem like enough.
1 box graham crackers
2 tubs (7 oz) marshmallow creme
1 tub thawed Cool Whip (I used the lite version)
2 tsp. vanilla
1 bag semi sweet chocolate chips
1 cup heavy whipping cream
1 tsp. salt
Using a mixer, blend marshmallow creme with cool whip until smooth and creamy. Add vanilla and mix to combine. Line the bottom of the dish with graham crackers. Spread on third of the filling over the crackers, then layer crackers and filling so that you have 3 layers of crackers, ending with the filling on top. Over medium low heat melt the chocolate chips and cream until smooth. Keep stirring until the two ingredients are well combined and then turn the heat off. Add the salt and about every 5 minutes whisk the chocolate until it is cooled but still pourable (5 - 20 minutes). Pour the chocolate over the top and spread it evenly. Cover with plastic wrap and refrigerate until ready to serve.