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Mocha Alaska Dessert

chef.tim.lee's picture
  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)
  Cocoa 2 Tablespoon
  Coffee ice cream 1⁄2 Gallon
  Candy bars 6
  Marshmallow creme 7 Ounce
  Kahlua/Coffee flavored liqueur 1 Tablespoon
  Egg whites 3

Combine first 5 ingredients, mixing well.
Press mixture evenly into bottom of a 9-inch 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 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.

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