Marshmallow Cake



INGREDIENTS:

1/2 (10.5 ounce) package marshmallows

1/2 cup milk

1 (8 ounce) package cream cheese, softened

1 egg yolk

1/2 lemon, juiced

1 cup heavy cream

1 (9 inch) prepared graham cracker crust

DIRECTIONS:

1. In a saucepan on low heat, combine marshmallows and milk.
Cook until marshmallows are melted, and mixture starts to boil.
Remove from heat.

2. In a large bowl, beat cream cheese until smooth. Stir in
egg yolk. Fold in 1/3 of the melted marshmallow mixture, then
quickly fold in remaining marshmallow until no streaks remain.
Stir in lemon juice.

3. In a large bowl, beat cream until soft peaks form. Fold the
whipped cream into the cream cheese mixture until no streaks
remain. Spread into graham crust. Refrigerate for 3 hours.



Marshmallow Cake