In today’s mail: Frozen s’ mores are the perfect way to enjoy the taste of s’mores while cooling down on a hot summer day!
1 box of instant chocolate pudding 6 servings
2.5 cups of cold milk
16 graham crackers
7 oz marshmallow cream
4 oz. of softened cream cheese
8 oz frozen whipped topping thawed
Line a 9×13 frying pan with aluminum foil or parchment, allowing the foil to stick out of the pan.
In a medium bowl, whisk the pudding mixture and milk until smooth and creamy. Pour into a 9×13 mold and spread out in an even layer.
Cool the pudding layer while mixing the marshmallow layer.
In a medium bowl, beat the cream cheese and marshmallow cream until smooth. Fold in the whipped topping.
Spread the marshmallow layer over the chocolate layer. Cover with aluminum foil.
Freeze the layers for about 6 hours, until they are firm enough to cut. Use the aluminum foil or parchment paper to remove the layers from the 9×13 tray and place them on a cutting board.
Cut 15 graham crackers in half. Cut the layers of pudding/marshmallow into 15 squares of the same size as the graham crackers.
Layer sandwiched between two graham crackers. (Watch the video on the post for an easy way to do this).
) Eat immediately or store the sandwiches in the freezer in an airtight bag or container. Graham crackers will soften slightly if stored in the freezer for a while. After they are frozen, let them rest at room temperature for about 10 minutes before eating to get the best texture.