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Mocha Alaska Dessert Recipe
|Vanilla wafer crumbs||3⁄4 Cup (12 tbs)|
|Cinnamon graham cracker crumbs||3⁄4 Cup (12 tbs)|
|Finely chopped pecans||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Coffee ice cream||1⁄2 Gallon, softened|
|Kahlua/Other coffee flavored liqueur||1 Tablespoon, flavored|
|Marshmallow creme||7 Ounce (1 Jar)|
|Candy bars||6 9⁄25 Ounce, crushed (6 English Toffee Flavored Candy Bars, 1 1/16 Ounce Each)|
Serving size: Complete recipe
Calories 5638 Calories from Fat 2417
% Daily Value*
Total Fat 274 g421.3%
Saturated Fat 64.4 g322.2%
Trans Fat 0 g
Cholesterol 241.9 mg
Sodium 646.8 mg27%
Total Carbohydrates 756 g251.9%
Dietary Fiber 16.2 g65%
Sugars 582.4 g
Protein 50 g100.9%
Vitamin A 56.9% Vitamin C 1%
Calcium 16.8% Iron 41.6%
*Based on a 2000 Calorie diet
Press mixture evenly into bottom of a 9-inch square baking pan.
Bake at 350° for 8 minutes.
Combine softened ice cream and crushed candy bars.
Spoon over cooled crust; cover and freeze until firm.
Combine marshmallow creme and liqueur, mixing with a wire whisk until blended.
Beat egg whites (at room temperature) at high speed of an electric mixer until foamy.
Gradually add marshmallow creme mixture, 1 tablespoon at a time, beating until stiff peaks form.
Spread meringue over top of ice cream mixture, making sure edges are sealed.
Bake at 475° for 3 minutes or until lightly browned.