Marshmallows
1-1/4 cups milk, divided
10-1/2 graham crackers, divided
1 tub (8 oz.) COOL WHIP Whipped
Topping, thawed, divided
3 oz. BAKER'S Semi-Sweet Chocolate,
divided
1 pkg. (8 oz.) PHILADELPHIA Cream
Cheese, softened
1 pkg. (3.9 oz.) JELL-O Chocolate Instant
Pudding
1/2 cup fresh raspberries
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.
ADD 1 cup COOL WHIP to marshmallow mixture; whisk until blended. Spread over grahams in
pan. Refrigerate until ready to use.
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.
INVERT dessert onto plate; remove plastic wrap and pan. Top with remaining COOL WHIP,
berries and chocolate curls.
source : http://www.kraftrecipes.com
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