H&H style editor Michael Penney loves this holiday dessert recipe from his mother-in-law Brenda Woodley.
1 11-oz. package marshmallows
4 tsp instant coffee
1 cup boiling water
1 7-oz. package of chocolate wafers
1/4 cup melted butter
1/2 pint whipping cream
Step 1: Melt marshmallows in the top of a double boiler (or use the microwave).
Step 2: Add instant coffee to boiling water and stir into marshmallows. Chill at least one hour. (It is important to whip several times during the hour.)
Step 3: Reserve 14 chocolate wafers and crush rest of package. Set aside 1 tbsp crushed wafers for topping.
Step 4: Add butter to remaining wafer crumbs and press into bottom of spring form pan. Place the 14 wafers around edge of pan.
Step 5: Whip cream.
Step 6: Remove coffee mixture from refrigerator and whip. Fold cream and coffee mixture together and pour into pan. Add topping and chill.
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