Tuesday, March 31, 2015

Chocolate Cream Dessert

I found this recipe in a vintage Mennonite Cookbook from the 60's. It's such a typical dessert that someone would take to a Church supper. I love these old recipes. Many Mennonite Church desserts were made with Jello. I think I dedicated an entire post to Jello. This one is made with Hershey's Chocolate and Almond Candy Bars. This is such a 60's dessert! This takes regular sized Hershey's Candy Bars.
Plan on making this a day ahead of serving. It needs to be refrigerated of 24 hours.

24 Graham Crackers, finely crushed)
4 TBS Butter, melted
1/3 C Granulated Sugar
24 regular sized Marshmallows
6 Hershey's Milk Chocolate Bars with Almonds
1 C Whole Milk
1 pint Heavy Cream

In a small bowl:
Cracker Crumbs
Mix well by hand and set aside.

In a Double Boiler on medium heat:
Candy Bars (broken into pieces)
Heat until everything is melted.
Set aside to cool.

In a medium bowl, with an electric hand mixer:
Heavy Cream
Beat until stiff peak.
Gently fold into the cooled Pudding Mixture.

Butter a 9" X 13" baking dish.
Press 1/2 of  the Graham Cracker mixture evenly in the bottom of the dish.
Pour in the Pudding  and spread evenly.
Sprinkle the rest of the Graham Cracker Mix evenly over the top.

Cover with plastic wrap and refrigerate for at least 24 hours.

Peace in the Kitchen!

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