S’more Mousse Cake

• 1 1/4 cups finely crushed graham crackers
• 6 tablespoons butter or margarine melted
• 1/4 cup sugar

Filling:

• 1 container frozen whipped topping thawed, divided (12oz)
• 6 bars milk chocolate candy, divided (1.55 ounces each)
• 1 container sour cream (8 oz)
• 1 jar marshmallow cream (7 oz)
• 1 cup coarsely chopped graham crackers
• Additional whipped topping (optional)
• 3/4 cup marshmallows, toasted

1. To toast marshmallows, preheat oven to 400 place a 15 in piece of parchment paper onto a cookie sheet.
2. Arrange marshmallows on parchment paper 1 in apart (do not allow marshmallows to touch each other) Bake 6-8 min or until golden brown.
3. Lift parchment paper from the cookie sheet and place on a cooling rack cool completely.

1. Preheat oven to 350. Place graham crackers in resealable plastic food storage bag; finely crush using bakers roller.
2. Place butter in microwavable dish and melt for 30 seconds. Add graham cracker crumbs and sugar mix well.

1. Press crumb mixture onto bottom of spring form pan bake 10 min remove and cool completely.
2. In a microwave bowl combine 1 cup of whipped topping and 5 candies. Microwave uncovered 30-60 seconds until melted and smooth stirring after each 30 second intervals.
3. Spread chocolate mixture evenly over crust and then freeze 10 min or till set. In a bowl combine sour cream, marshmallow cream and remaining whipped topping and chopped graham crackers.
4. Fold in gently until well blended. Spread the filling mixture evenly over crust. Refrigerate 30 min or until ready to serve.
5. If desired garnish top of cake with additional whipped topping. Immediately before serving top with toasted marshmallows.
6. Coarsely grate remaining candy bar over marshmallows and serve.