From Simple and Delicious Magazine
1 pkg (8 oz) cream cheese, softened
1 1/4 cups heavy whipping cream
1 jar (13 oz) chocolate hazelnut spread
1 graham cracker crust (9 in)
3 cups miniature marshmallows
In a large bowl, beat cream cheese and whipping cream until thickened. Add hazelnut spread; beat until just combined. Spoon into crust. Cover and refrigerate for at least 3 hours.
Just before serving, top with marshmallows; press gently into filling. Broil 6 inches from the heat for 1-2 minutes or until marshmallows are golden brown.
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