Icy good chocolate cups
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | Chocolate wafers; crushed | |
| 3 | tablespoons | Butter; melted |
| ½ | cup | Half-and-half |
| 2 | cups | Miniature marshmallows; divided |
| ⅝ | pack | (11.5-oz) Nestle Toll House milk chocolate morsels (1-1/4 cups) |
| 1 | cup | Heavy cream; whipped |
| ⅓ | cup | Chopped toasted cashews |
Directions
In small bowl, combine chocolate wafer crumbs and butter; mix well. Spoon 1 tablespoon crumb mixture into each of 12 foil-lined muffin cups; press firmly. Set aside remaining cookie crumbs. In medium saucepan over low heat, combine half and half, 1-⅔ cups marshmallows and Nestle Toll House milk chocolate morsels. Stir until morsels are melted and mixture is smooth. Remove from heat; cool completely. Fold in whipped cream, remaining ½ cup marshmallows and cashews. Pour ½ cup into each prepared muffin cup. Sprinkle with remaining cookie crumbs. Freeze until firm (about 1 hour). Makes 12 cups. From <FavoriteRecipes:NestleSweetTreats>. Downloaded from Glen's MM Recipe Archive, .