Fluffy S’mores Cake

For the crust:
Crush the graham crackers in the bowl of a food processor. Mix crumbs with sugar and melted butter. Form a crust in the bottom of your springform pan. Bake at 350F for 10 minutes. Remove from oven and cool before continuing.

For the filling:
Carefully melt chocolate chips in a saucepan over low heat or in the microwave for 30 seconds at a time. Make sure to stir often so it doesn’t scorch. Stir 1 cup of Cool Whip into the melted chocolate and pour this over the cooled crust. Spread it evenly and then freeze for 10 minutes to set.

Combine sour cream, marshmallow cream, remaining Cool Whip and crushed graham crackers. Spread this over the top of the chocolate layer. Refrigerate for 30 minutes or until set.

“Decorate” the top using marshmallows, broken graham crackers and chocolate. You might want to press large marshmallow halves all the way around the perimeter to make it pretty. (I used gingerbread marshmallows as pictured above). Return to fridge until serving time.

It’s very rich, so slice ‘em small!