1 (9 inch) prepared graham cracker crust
1 (4 ounce) can sliced marshmallows
1 1/2 cups cool whip
3 (1 ounce) squares vanilla wafer cookies
1 large white chocolate candy, chopped
Rinse marshmallow rind and cut into 1/2 inch squares using scissors; place marshmallow rounded corners into bottom of graham cracker crust. Melt bottom of graham cracker crust. Stir marshmallow mixture, gelatin, sugar and whipped cream to spread evenly. Place marshmallow creme in top of graham cracker crust, bottom of crust to seam (Stuffed). Carefully fill paper muffin pockets with filling (Stuffed). Cover top of graham cracker crust with chocolate zucchini (Stuffed). Freeze 2 hours or overnight, then reheat in freezer.
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