Prep : 10 min
Ingredients
3 sleeves Honey Maid Graham Cracker Squares (27 squares, makes about 1.5-2 cups crumbs)
½ cup butter, melted
16 ounces cream cheese, softened (two 8-ounce packages)
½ cup powdered sugar
2 teaspoons vanilla
2 cups packed Kraft's Jet-Puffed Marshmallows (about 24 marshmallows), softened
3 Hershey's Milk Chocolate Bars
Preparation
1.Place graham crackers in a food processor and process until they're fine crumbs.
2.Place the melted butter in the food processor with the graham cracker crumbs and process again until combined.
3.Pour graham cracker mixture into a lined 9-inch pie or cake pan. Spread evenly and press the crumbs down with a flat-bottomed glass to flatten into a crust.
4.Put the crust in the freezer.
5.Soften the marshmallows by placing them in a microwave-safe bowl and microwaving for 30-45 seconds.
6.Place the cream cheese, powdered sugar, vanilla, and softened marshmallows in your food processor, and process until smooth and creamy.
7.Remove the crust from the freezer, and pour the filling onto the crust. Spread evenly.
8.Place the chocolate bars in a microwave-safe bowl, and microwave in 30 second intervals, stirring between each interval, until the chocolate is melted, smooth, and creamy.
9.Pour the melted chocolate over the cheesecake filling in a spiral pattern.