Coffee Marshmallow Icebox Cake |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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This recipe comes directly from Good Housekeeping's Quick 'N Easy Cookbook dated 1958. I just had to share it as its a fabulous dessert and easy to prepare! Ingredients:
2 tb. instant coffee granules or flakes |
1 cup hot water |
1/2 pound of mini marshmallows or cut large marshmallows |
1 cup heavy cream or manufacturer's cream, whipped |
1/2 cup heavy cream, whipped |
18-20 lady fingers |
topping options: chocolate curls or mini chocolate chips, coconut, chopped toasted almonds or chopped walnuts, cocoa powder, cookie or cake crumbs, toffee bits, etc |
Directions:
1. The Day Before Serving!
2. In a saucepan, dissolve 2 TB instant coffee in 1 cup of hot water.
3. Add the marshmallows to the coffee mixture and stir until melted.
4. Refrigerate until slightly thickened.
5. Fold in 1 cup of heavy cream.
6. Line the lady fingers in the bottom of a 10x8x2 or 9 inch round pan.
7. Cover with half of the coffee mixture and repeat cookie and coffee layer.
8. Refrigerate at least 8 hours!
9. To serve:
10. Top with 1/2 cup heavy whipped cream and choice of toppings and serve.
11. I'm sorry that I can't provide a photograph! So if you make one in the next few days, please post it here? Thanks!
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