One of my favorite summer treats is this chocolate frozen smores. It’s the perfect treat to satisfy your campfire cravings. We’re bringing you some of our favorite sugary recipes that are short attempts and Ally any sweet tooth.
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- 1 box instant chocolate pudding 6 serving size
- 2.5 cups cold milk
- 16 graham crackers
- 7 oz marshmallow creme
- 4 oz cream cheese softened
- 8 oz frozen whipped topping thawed
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- ==> Aluminum Nonstick Frying Pan
1 ) Line a 9×13 pan with foil or parchment paper, allowing the paper to overhang the pan.
2 ) In a medium bowl, whisk together pudding mix and milk until smooth and creamy. Pour into 9×13 pan and spread into an even layer. Chill the pudding layer while you mix up the marshmallow layer.
3 ) In a medium bowl, beat together cream cheese and marshmallow cream until smooth. Fold in whipping topping. Spread marshmallow layer over chocolate layer. Cover with foil.
4 ) Freeze layers about 6 hours, until firm enough to cut through (freezing time will vary depending on how cold your freezer is). Use the foil or parchment paper to remove layers from 9×13 pan and place on a cutting board.
5 ) Break 15 graham crackers in half. Slice pudding/marshmallow layers into 15 squares the same size as the graham crackers. If your layers have frozen very hard you may want to wait 15 minutes before slicing.
6 ) Sandwich layers in between two graham crackers. (Watch the video in the post for an easy way to do this.)
7 ) Eat right away or store sandwiches in the freezer in an airtight bag or container. Graham crackers will soften slightly if stored in the freezer for a while, and I think that makes these taste even better. After they’ve been frozen, allow them to rest at room temperature 15-20 minutes before eating for the best texture.
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TIPS: Some readers have told me they prefer to mix about a quarter of the whipped topping into the chocolate pudding layer to give it a slightly lighter texture. If you do this, just mix the rest of the whipped topping into the marshmallow layer.