A while back, I saw this recipe posted on a friend's Facebook feed and tucked it away for my summer dessert series blogs. This is the second installment and just in time for your 4th of July celebrations. I did tweak the original recipe and I tried it before writing the blog and I can tell you, this is definitely one to keep!
Like the last summer dessert I blogged about, this can be made ahead of time and stored in the freezer. It's nice and cold and will hit the spot on a hot summer day. It's also a nice play on the summertime favorite-S'mores.
First, I want to give credit to the original recipe writer. This recipe, in its original form can be found at I Heart Naptime . Give yourself a day or so to prep for this dessert as it will need to set up before you layer and cut it. Feel free to follow the recipe linked here, or you can try it my way!
My biggest issue with the recipe above was that the ingredients had random portions. For instance, it called for 5 oz of cream cheese. I would rather just use the whole 8 oz block, so I sort of stretched things into a bigger tray of s'mores and it worked out for me to use the ingredients in their entirety from the containers they came in! No waste here!
Ingredients:
- 1 tub of cool whip
- 1 large box of instant chocolate pudding (or two of the small ones)
- 2 1/2 cups of whole milk (this is slightly less than what the pudding directions call for)
- 1 jar of marshmallow fluff (7 oz)
- 1 block of cream cheese (8 oz)
- 1 box of graham crackers
I lined a 13x9 cake pan with enough wax paper so that I could pull out the s'mores to cut them up. This worked brilliantly and I recommend it! I put the graham crackers down already split in half like this (it will make 15 s'mores treats)
Next, you will make the pudding mix. Mix the pudding mix, milk and about 1/4 of the cool whip. Spread it over the graham crackers and freeze until set. I just left mine overnight.
Once your pudding is frozen, you can add the layer of marshmallow. Use the whole container of fluff, the softened cream cheese and the rest of the cool whip. Blend it well so that there aren't any chunks left and it's smooth. Spread it over the chocolate pudding and layer the top with more graham crackers. Try to line them up so when you cut, you get a perfect square treat!
I froze it again overnight and when I pulled it out, the whole thing was pretty solid. I simply lifted up the wax paper and got a big sharp knife ready to slice it up.
So here's the verdict. These were probably much thicker than the original recipe. We gave them a try and it reminded me of eating one of those giant cookie ice cream sandwiches. One of these is plenty for one person. I did some experimenting in packaging them up. You could simply leave them in the tray until you wanted to serve them, or wrap them up for an individual treat. I just wrapped them in plastic and put them in a square snack bag and threw them back in the freezer.
Let me know if you give this a try! I will have a few more summer desserts for you as the weeks go on! Don't forget to follow the blog, share and check out the Home Ericanomics page on Facebook. Thanks for reading the blog! Happy Summer
Comments
Post a Comment