Frosty S'mores

There is some wonderful cook out there in blogger land who dreamed up this recipe.  In no way do I want to take credit for her mad cooking skillz!!  I just don't know who to give the credit to...sorry!  However I will say that my friend Tammy in AZ brought my attention to this recipe.  LOVE IT!!

This is super yummy and really not good for you but I did try to use ingredients with the least bad stuff in them like real whipped cream in a can (or make your own) instead of nasty cool whip.  Dark chocolate chips instead of milk chocolate...a good brand.  I really don't know what to do to replace the chocolate pudding.  Oh well, this is not something we will have very often.  Reagan made these with a little bit of help from me.  It was a fun mom and daughter cooking time this morning.

INGREDIENTS:

·             18 graham cracker squares (9 sheets)

·             1/3 c. butter

·             1/2 c. milk chocolate chips or dark chocolate

·             1/4 c. whipping cream

·             2 c. mini marshmallows

·             1 1/2 c. cold milk

·             1 box (4 servings, 3.9 oz)instant chocolate pudding

·             1 (8 oz) container of Cool Whip (thawed in fridge) 

(I DON'T USE COOL WHIP...I use real whip cream in a can...NO Hydrogenated oils)

·             1/4 c. mini chocolate chips (as topping)

DIRECTIONS

    ·             Crush graham crackers into fine crumbs.

·             Melt butter and add to graham crackers, mixing until well combined to make crust.

·             Prepare pan by placing disks into the bottom of each cup.

(I used small wax cups because I don't have one of these special pans)

·             Evenly divide crust mixture into all 12 cups, saving about 1/4 cup to use as topping later. (I used a Mini Tart Shaper to press crumbs firmly into the bottom of each cup).

·             Place milk chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth.

·             Spoon chocolate into a zip top bag, cut a tip off and evenly pipe chocolate into the center of each cup, on top of the crust.

·             Divide Marshmallows among cups.

·             Mix cold milk 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 into a large zip top bag (and ZIP it or you might have a mess!) Clip a corner off and pipe pudding into each cup evenly. Try to pipe it in between the marshmallows so that the whole cup is filled.

·             Use a knife to smooth the tops level with the top of the pan.

·             Freeze for at least a couple of hours.

·             Allow the pan to warm just a bit before popping each dessert cup out. Poke a finger up through the hole in the bottom of the pan and grab that s’mores cup by its crust. Remove the disk from the bottom and you are ready to add topping.

·             For topping, I just piped a little bit of the left over Cool Whip on each dessert using a decorating tip. Then I sprinkled the remaining crust and mini chocolate chips on top.

·             Serve cold right away– or put them in a sealed container and freeze until you are ready to serve.

KID APPROVED!!!!