Made in the comfort of your own home.Who doesn't love s'mores? Recently, a friend of mine introduced me to this method of making pudding after she brought it to a baby shower. Everyone (including me) was dying over how much better it was than regular pudding. It was thick and ultra-creamy, and it reminded me of the soft, melted insides of a toasted marshmallow. Which means it's a perfect way to get that marshmallow texture in a s'mores dessert without having to light-up a campfire. Plus, you don't have to worry about accidentally charring your marshmallow.
1 4-oz box instant chocolate pudding mix
1 cup milk
1 8-oz container frozen whipped topping, thawed
4 whole graham crackers
1/4 cup mini chocolate chips or chocolate shavings
(optional) additional chocolate and graham crackers for topping
1. With a whisk or an electric mixer, beat chocolate pudding mix and milk together until well-combined. Let chill in the fridge for 10-15 minutes.
2. Crush graham crackers with a rolling pin (I did mine pretty finely, but feel free to leave them in bigger chunks if you'd prefer. This was a task my 3-year-old loved. She would have happily smashed 25 graham crackers). Divide evenly between four jars or bowls in a smooth layer.
3. Remove pudding from fridge and fold in the thawed frozen whipped topping. Refrigerate another 10 minutes. Scoop into jars or bowls, smoothing the top a bit.
4. Top with chocolate chips or shavings and mini marshmallows. If desired, add extra graham crackers and chocolate bars to the top. Serve immediately.
- By Janssen Bradshaw
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