SERVES 10 • PREP & CHILL: 2½ HR
FILLING & FROSTING
2 cups heavy (whipping) cream
¾ cup bottled caramel ice cream topping
1 box (9 oz) chocolate wafer cookies (Nabisco Famous Chocolate Wafers)
Tree stumps: 2 chocolate-covered cream-filled cake rolls (such as Ho Hos or Yodels), diagonally trimmed at ends, then cut in half
Decoration: Marshmallow Mushrooms (directions follow) and unsweetened cocoa powder
1 Have ready a serving platter or tray at least 15 in. long and 4 in. wide.
2 Filling & Frosting: Beat cream and caramel topping in a large bowl with mixer on high speed until stiff peaks form when beaters are lifted.
3 Spread scant 1 Tbsp Filling & Frosting on each wafer. Begin stacking wafers together, laying stacks in 1 long row on serving platter. Glue stumps onto log with Filling & Frosting. Frost log and stumps to resemble bark, leaving ends of stumps unfrosted. Refrigerate at least 2 hours or up to 1 day.
4 To serve: Dust log and stumps with cocoa. Decorate with Marshmallow Mushrooms. Slice roll at a 45-degree angle.
PER SERVING (without mushrooms): 338 cal, 3 g pro, 37 g car, 1 g fiber, 21 g fat (12 g saturated fat), 68 mg chol, 287 mg sod
MARSHMALLOW MUSHROOMS Flatten 6 regular-size marshmallows. Shape into mushroom caps over top of a finger. Cut 3 marshmallows in half lengthwise. Roll each half into a stem. Moisten 1 end of stem with water and press into cap. Dip cap into cocoa powder; brush off excess.
Planning tip: May be made through Step 3 up to 1 day ahead.
