• 12servings
  • 210minutes
  • 320calories

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Nutrition Info . . .

MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups JET-PUFFED Miniature Marshmallows

  2. 1-1/4 cups milk , divided

  3. 10-1/2 HONEY MAID Honey Grahams , divided

  4. 1 tub (8 oz.) COOL WHIP Whipped Topping , thawed, divided

  5. 3 oz. BAKER'S Semi-Sweet Chocolate , divided

  6. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened

  7. 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

  8. 1/2 cup fresh raspberries

Instructions Jump to Ingredients ↑

  1. MICROWAVE marshmallows and 1/4 cup milk in large microwaveable bowl on HIGH 1-1/2 min. or until marshmallows are completely melted, stirring after 1 min. Stir until mixture is blended. Refrigerate 10 min. or until completely cooled. Meanwhile, line 9-inch square pan with plastic wrap, with ends of wrap extending over sides. Arrange half the grahams on bottom of prepared pan, breaking as necessary to fit.

  2. ADD 1 cup COOL WHIP to marshmallow mixture; whisk until blended. Spread over grahams in pan. Refrigerate until ready to use.

  3. MELT 2 oz. chocolate as directed on package. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in remaining milk. Add dry pudding mix; beat 2 min. Whisk in melted chocolate and 1 cup COOL WHIP; pour into pan. Top with remaining grahams. Refrigerate 3 hours or until firm. Meanwhile, shave remaining chocolate piece into curls.

  4. INVERT dessert onto plate; remove plastic wrap and pan. Top with remaining COOL WHIP, berries and chocolate curls.


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