Mocha Alaska Dessert Recipe
Summary
Ingredients
| 3/4 cup vanilla wafer crumbs | ||
| 3/4 cup cinnamon graham cracker crumbs | ||
| Pecans | 1/2 Cup (16 tbs), finley chopped | |
| Butter/Margarine | 1/2 Cup (16 tbs), melted | |
| Cocoa | 2 Tablespoon | |
| 1/2 gallon coffee ice cream, softened | ||
| 6 (1-1/16-ounce) English toffee-flavored candy bars, crushed | ||
| 1 (7-ounce) jar marshmallow creme | ||
| 1 tablespoon Kahlua or other coffee-flavored liqueur | ||
| Egg whites | 3 | |
Directions
Combine first 5 ingredients, mixing well.
Press mixture evenly into bottom of a 9-inch baking pan.
Bake at 350° for 8 minutes.
Cool.
Combine softened ice cream and crushed candy bars.
Spoon over cooled crust; cover and freeze until firm.
Combine marshmallow creme and liqueur, mixing with wire whisk until blended.
Beat egg whites (at room temperature) 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.
Press mixture evenly into bottom of a 9-inch baking pan.
Bake at 350° for 8 minutes.
Cool.
Combine softened ice cream and crushed candy bars.
Spoon over cooled crust; cover and freeze until firm.
Combine marshmallow creme and liqueur, mixing with wire whisk until blended.
Beat egg whites (at room temperature) 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.
Chef
