Recipe
Dessert
Graham Cracker Marshmallow Dessert
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 24 whole graham crackers (1 sleeve) | ||
| 1 tbsp. butter, melted | ||
| 1 lbs. marshmallows | ||
| 1 c. milk | ||
| ½ pt. unwhipped whipping cream | ||
| 1 tsp. vanilla |
Directions
- Place graham crackers in a resealable plastic bag and using a rolling pin, roll into very fine crumbs. Mix with melted butter.
- Grease an 8-inch square pan. Cover bottom of pan with half the cracker mix, pressed firmly.
- Melt marshmallows in milk over very low heat. A double boiler works best, as this mixture burns very easily. Let cool.
- In separate bowl, whip whipping cream. Add vanilla. Stir into cooled marshmallow/milk mixture. Pour into crumb-lined pan. Cover with remaining half of crumb mixture.
- Refrigerate overnight before serving.
- Keep dessert stored in refrigerator.
Recipe Source:
Iowa City Hy-Vee customer Bob Hilton, in memory of his mother.