Smores Mousse
  • Crust:
  • 1 1/4 cups finely crushed graham crackers
  • 6 TBS butter or margarine melted
  • 1/4 cup sugar
  • Filling:
  • 1 container (12oz) frozen whipped topping thawed, divided
  • 6 bars (1.55 ounces each) milk chocolate candy, divided
  • 1 container (8 oz) sour cream
  • 1 jar (7 oz) marshmallow cream
  • 1 cup coarsely chopped graham crackers
  • additional whipped topping (optional)
  • 3/4 cup marshmallows toasted
  1. To toast marshmallows, preheat oven to 400 degrees place a 15 in piece of parchment paper onto lg round stone. Arrange marshmallows on parchment paper 1 in apart (do not allow marshmallows to touch each other) Bake 6-8 min or until golden brown. Lift parchment paper from baking stone to stackable cooling rack cool completely.
  2. Preheat oven to 350 degrees. Place graham crackers in resealable plastic food storage bag; finely crush using bakers roller. Place butter in small micro cooker and melt for 30 sec. Add graham cracker crumbs and sugar mix well. Press crumb mixture onto bottom of springform pan bake 10 min remove and cool completely
  3. Combine 1 cup of whipped topping and 5 candy bars in small micro cooker. Microwave uncovered 30-60 sec till melted and smooth stirring after each 30 sec intervals. Spread chocolate mixture evenly over crust using small spreader freeze 10 min or till set.
  4. Combine sour cream, marshmallow cream and remaining whipped topping and chopped graham crackers in bowl, fold using classic scraper until well blended. Spread filling evenly over crust using a large spreader. Refrigerate 30 min or until ready to serve.
  5. If desired garnish top of cake with additional whipped topping using a make shift pastry bag (ziploc baggie). Immediately before serving top with toasted marshmallows. Coarsly grate remaining candy bar over marshmallows using deluxe cheese grater serve.