After about a week of thinking about it… I finally went to the store to buy everything I needed to make the Marshmallow Whip Cheesecake recipe I came across while cruising Pinterest.
Something just came over me and I needed to try it. I’ve been chalking all of these unexplained urges up to being pregnant. Most of the time it’s true… but frankly, I love food whether I’m pregnant or not. Pregnancy just pushes me a little further out in terms of whether or not I’ll actually go the distance and get what I want!
Here’s the ingredient lists for both crust and filling.
- 40 graham cracker squares (crushed or food processed)
- 1/2 cup sugar
- 1/2 cup butter (melter)
- 10.5 oz. Large Marshmallows (about 40)
- 3/4 cup milk
- 2 8oz pkgs cream cheese
- 12oz cool whip
Mix the crust ingredients together and press into the bottom and sides of a greased 9×13 pan reserving 1/2 cup of the graham crust for the top.
On the stove top, melt marshmallows into the milk over low heat. Beat the cream cheese and add the marshmallow mixture. Cool, then fold in cool whip. Spread mixture into crush and sprinkle remaining crumbs on top. Refrigerate until set. May take several hours.
The recipe was good. It didn’t knock me off my feet like I thought it would. If I were to do it again, I think I would add more marshmallows. I think I wanted the texture to be more “sticky” if that makes any sense.
Also, I made a little mistake. When I first read the directions, I though I was supposed to reserve half of the crumb mixture of the top. Alas, I ended up with too much graham crust on top… half the mixture instead of 1/2 cup. It was too much.
Original recipe source: http://peacockcoffeehouse.blogspot.com/2010/06/marshmallow-whip-cheesecake.html