I got this incredibly tasty recipe from a blog called Chef in Training.
We often have potlucks at our office and this one was particularly my favorite. It was for all the new employees that were starting, and we all had to bring different dips! There was a vegan 7 layer dip, buffalo chicken dip and my favorite a rueben dip. Everyone did a super great job, but of course I had to deliver with a sweet dip! I searched and searched and searched Pinterest for this guy. Finally when I found my recipe it turned out to be way easier than I thought it was going to be. It doesn’t save that great for leftovers, but there wasn’t too much left over. There recipe used graham crackers, but I decided to throw in some Nilla Wafers for dipping as well. Honestly anything is good with this amount of sugar and marshmallow! You cannot go wrong… Enjoy!
16 ounces cream cheese, softened
½ cup powdered sugar
1 cup mini marshmallows
½ cup marshmallow crème
1 cup mini chocolate chips
½ cup graham cracker crumbs
¼ mini chocolate chips
¼ cup marshmallow bits
In medium bowl combine cream cheese, powdered sugar, mini marshmallows, marshmallow creme and 1 cup mini chocolate chips. Beat until well combined.
Form soft ball and place in a container for 10 minutes in the freezer.
While cheese ball is setting, combine graham crackers, chocolate chips and marshmallow bits on a large plate and mix.
Remove cheese ball and roll in graham cracker mixture.
Refrigerate for it least ½ hour and server with graham crackers.