Well, the grandboys are here this week for a visit and tomorrow my daughter and grand daughter arrive. Time to make a super yummy dessert for the kids. And what child (or adult) doesn't love smores. They have a few steps, but nothing was hard at all. I think the kids are going to love them:) This recipe was originally found on Pinterest, from a blog called Easybaking. I mixed it up a bit, and made just a few changes to use the ingredients in the house and pans available.
- 18 graham cracker squares (9 sheets or about 1 1/2 cups)
- 1/3 c. butter
- 1/2 c. milk chocolate chips
- 1/4 c. whipping cream
- 2 c. mini marshmallows
- 1 1/2 c. whipping cream
- 1 box (4 servings, 3.9 oz)instant chocolate pudding
- 1 (8 oz) container of Cool Whip (thawed in fridge)
- 12 more chocolate chips as decoration
- Crush graham crackers into fine crumbs.
- Melt butter and add to graham crackers, mixing until well combined to make crust.
- Set a cupcake pan on a level surface.
- Put about 1/4 c. of graham cracker mixture in all 12 cups, saving about 1/4 cup to use as topping later. I found a small glass that would fit into my cupcake tin and pressed with it to firm up the crust in each cup. I had a lot of extra cracker mixture--way more than 1/4 c.
- Place milk chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth. I found this mixed best with a small whip after 2 microwaves.
- Spoon chocolate onto the top of the graham cracker cups.
- Divide Marshmallows among cups.
- Mix cream with pudding on medium speed for 2 minutes. Fold in 1/2 of the Cool Whip container (the rest will be used as topping).
- Spoon filling onto the top of the marshmallows.
- Use a knife to level the pudding with the top of the pan.
- Freeze for at least a couple of hours.
- For serving, run a knife around the edge and they will pop right out. Top with Cool whip, some of the reserved graham crackers and a chocolate chip.
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