S’mores Fridge Cake Whip up this no-bake chocolatey dessert
Preparation Time 10 minutes Total Time 25 minutes, plus chilling Serves 8
1½ cups double cream 1 cup marshmallow crème (find a recipe at www. goodhousekeeping.co.za)
30 coconut biscuits (we used Bakers Tennis Biscuits) 2 cups prepared chocolate instant pudding (we used Moir’s) ½ cup mini marshmallows melted dark chocolate for drizzling, optional
1. With mixer on a high speed, beat cream with a pinch of salt until stiff peaks form; fold in marshmallow crème. 2. Line a 22cm x 5cm loaf tin with clingwrap. Line bottom with biscuits, breaking to fit as needed. Add 1 cup pudding to tin; spread into an even layer. Top with another layer of biscuits and one-third of cream mixture; spread into an even layer. Repeat layers again, ending with biscuits. Transfer remaining one-third of cream mixture to a small bowl. Cover cake and reserved cream mixture with clingwrap; refrigerate overnight. 3. Remove clingwrap and invert cake onto a platter. Top with reserved cream mixture. 4. Place marshmallows in a single layer on a rimmed baking tray lined with foil sprayed with nonstick cooking spray. Grill until golden brown (30 to 45 seconds). 5. Scatter marshmallows over cake. Drizzle with melted chocolate, if desired. Serve immediately or refrigerate, covered, up to 2 days before serving.
EACH SERVING About 1 510kJ, 5g protein, 38g carbohydrate, 20g total fat (12g saturated), 1g fibre, 165mg sodium.