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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)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Coffee ice cream||1⁄2 Gallon|
|Marshmallow creme||7 Ounce|
|Kahlua/Coffee flavored liqueur||1 Tablespoon|
Calories 581 Calories from Fat 267
% Daily Value*
Total Fat 30 g46.6%
Saturated Fat 7.1 g35.6%
Trans Fat 0 g
Cholesterol 26.9 mg
Sodium 61.3 mg2.6%
Total Carbohydrates 73 g24.3%
Dietary Fiber 1.8 g7.2%
Sugars 58.2 g
Protein 6 g11.1%
Vitamin A 6.3% Vitamin C 0.12%
Calcium 1.8% Iron 4.5%
*Based on a 2000 Calorie diet
Press mixture evenly into bottom of a 9-inch baking pan.
Bake at 350Â° 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 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 475Â° for 3 minutes or until lightly browned.