pondlady
11-03-2006, 02:50 PM
1 1/3 c miniature marshmallows
1/2 c nonfat milk
1 t instant coffee powder
1/3 c Kahlua
2 1/4 c cool whip, divided
1 c crushed chocolate graham cracker crumbs
You will also need: 8 champagne flutes. In a large, microwave-safe glass bowl, mix the marshmallows with the milk and the coffee powder. Cover the bowl with a glass plate and microwave the mixture for 2 minutes on high or until there are no lumps remaining when it is stirred. Put
the bowl in the refrigerator and allow the mixture to cool completely. It could take up to an hour. Remove the marshmallow mixture from the refrigerator and beat in the Kahlua using a whisk. Then add 1 c of the cool whip and whisk .Fold in another cup of the cool whip using a spatula. Spoon approximately 1 T of the crumbs into one of the flutes. Then spoon enough pie mixture into the flute so that it is approximately half-full (approximately 1/4 cup). Top that with another T of crumbs. Then add enough additional filling to almost fill the flute. Top it with a dollop of remaining whipped topping and lightly sprinkle the top with additional crumbs. Repeat the procedure until all 8 flutes are filled. Refrigerate them until the filling sets, approximately 2 hours. Makes 8 servings.
1/2 c nonfat milk
1 t instant coffee powder
1/3 c Kahlua
2 1/4 c cool whip, divided
1 c crushed chocolate graham cracker crumbs
You will also need: 8 champagne flutes. In a large, microwave-safe glass bowl, mix the marshmallows with the milk and the coffee powder. Cover the bowl with a glass plate and microwave the mixture for 2 minutes on high or until there are no lumps remaining when it is stirred. Put
the bowl in the refrigerator and allow the mixture to cool completely. It could take up to an hour. Remove the marshmallow mixture from the refrigerator and beat in the Kahlua using a whisk. Then add 1 c of the cool whip and whisk .Fold in another cup of the cool whip using a spatula. Spoon approximately 1 T of the crumbs into one of the flutes. Then spoon enough pie mixture into the flute so that it is approximately half-full (approximately 1/4 cup). Top that with another T of crumbs. Then add enough additional filling to almost fill the flute. Top it with a dollop of remaining whipped topping and lightly sprinkle the top with additional crumbs. Repeat the procedure until all 8 flutes are filled. Refrigerate them until the filling sets, approximately 2 hours. Makes 8 servings.