NO-BAKE SMOKEY S’MORES PIE Sweet Heat Mesquite Sugar
8 ounces frozen whipped topping, do not thaw
12 ounces semi-sweet mini chocolate chips
16 ounces cream cheese, softened
6 tablespoons Sweet Heat Mesquite Sugar
2 tablespoon milk
1 teaspoon vanilla
1 ½ cups coarsely crushed graham crackers, divided
1 cup miniature marshmallows
1. Microwave frozen whipped topping and chocolate chips in a microwaveable bowl on High 2 ½ minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Let stand 15 minutes.
2. Beat cream cheese, Sweet Heat Mesquite Sugar, milk and vanilla in a medium bowl until blended.
3. Spoon 1 ¼ cups graham crumbs into the bottom of a 9 X 13 inch oven proof dish. Top crumbs with cream cheese mixture, whipped topping, remaining graham crumbs and marshmallows.
4. Toast marshmallows with a kitchen torch or broil just until brown. Refrigerate 1 hour and serve.