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Chocolate Mallow Cream Torte

Chocolate Mallow Cream Torte recipe
photo by:kraft
A ladyfinger-lined springform pan is filled with airy chocolate pudding, topped with marshmallows and broiled until golden for an impressive dessert.
15 min
2 hr 15 min
12 servings
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What You Need

pkg.  (3 oz.) ladyfingers, split
cups  cold milk
pkg.  (4-serving size each) JELL-O Chocolate Instant Pudding
tub  (8 oz.) COOL WHIP Whipped Topping, thawed
 JET-PUFFED Marshmallows, cut crosswise in half

Make It

LINE bottom and side of 9-inch springform pan with 36 of the split ladyfingers, overlapping ladyfingers slightly and trimming as needed to completely cover bottom of pan. Reserve remaining ladyfingers for another use.

ADD milk to dry pudding mixes in large bowl. Add milk. Beat with wire whisk 2 min. Gently stir in whipped topping; spread into prepared pan. Refrigerate at least 2 hours.

PLACE marshmallows, cut-sides down, over pudding just before serving. Broil, 4 inches from heat source, 1 to 2 min. or until marshmallows are puffed and golden brown. Cut into 12 wedges. Serve warm.

Kraft Kitchens Tips

Garnish With an Easy Chocolate Drizzle
Place 1 oz. BAKER'S Semi-Sweet Baking Chocolate in a heavy-duty resealable plastic bag. Close tightly. Microwave on HIGH 30 sec. (Add 30 sec. for each additional chocolate.) Squeeze bag gently until chocolate is completely melted. Roll up bag to push chocolate into corner. Cut off tiny piece from corner of bag. Gently squeeze bag to drizzle chocolate over dessert.
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