2 cups ‘Cake Pop’ (chocolate) overflow or

2 cups dried Chocolate Cake Crumbs

Chocolate Milano Syrup

1 ½ cups Heavy Cream, Whipped

½ cup Mini-Marshmallows

½ cup Mini-Chocolate Chips



  1. Place the Cake pieces in at least a 1 qt. bowl.
  2. Sprinkle with just enough of the Chocolate Milano Syrup to moisten.  (Chocolate Liqueur may be used instead)  Let stand until the Cake pieces become softened.
  3. Combine the Mini-Marshmallows with the softened Cake Pieces.
  4. Add the Whipped Cream and gently fold in.
  5. Spoon into a serving dish or individual dishes.  Sprinkle the Mini-Chocolate Chips on top.
  6. Best if refrigerated at least one hour before serving.










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