Mix crust ingredients and press into an eight-inch springform pan.
Melt marshmallows with one cup whipping cream and set aside to cool.
Whip up remaining whipping cream until stiff. Add cream cheese and mix.
Combine cheese mixture with marshmallow mixture and mix well.
Divide batter in half.
Add melted chocolate chips to one half of batter.
Pour both batters into pan and marbleize.
Refrigerate overnight.
Top with chocolate curls.
Freeze until ready to serve. Before serving, remove from freezer for approximately two hours.
Directions
About
Notes:
I only tested this recipe with regular marshmallows. There’s a brand called Dandies that makes fish-free marshmallows, although they do have soy.
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