- 1 package (3 ounces) ladyfingers
- 4 cups miniature marshmallows
- 1/3 cup milk
- 1/4 cup sugar
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons water
- 2 tablespoons butter or margarine
- 2 packages (8 ounces each) cream cheese
- 2 teaspoons vanilla extract
- 1 cup heavy or whipping cream
Line bottom and side of 9-inch pie plate with ladyfinger halves, split sides up; set aside. In medium saucepan combine marshmallows and milk. Stir constantly over low heat until marshmallows are melted and mixture is blended. Refrigerate until slightly thickened, about 15 minutes.
In small saucepan combine sugar, cocoa, water and butter or margarine. Stir constantly over low heat until mixture begins to boil. Refrigerate until cooled, about 15 minutes.
In large mixing bowl beat cream cheese with vanilla until smooth and fluffy. Stir thickened marshmallow mixture. Blend into cream cheese. Remove 1-1/3 cups and set aside.
Add cooled cocoa mixture to remaining cream cheese mixture in mixer bowl. Beat well. In small mixing bowl whip cream until stiff peaks form. Fold 1 cup into cocoa mixture. Fold remaining whipped cream into vanilla marshmallow mixture. Alternately spoon vanilla and cocoa fillings into ladyfinger crust. Gently pull knife through fillings to create marbled effect. Cover and refrigerate several hours or overnight.
8 to 10 servings