Frozen Smores

This Recipe is adapted from easybaked.net and was found on Pinterest!

A delightful summertime treat of Frozen Smores!

INGREDIENTS:

9 sheets of Graham Crackers

1/3 cup butter

1/2 cup Ghiradelli dark chocolate chips

1/4 cup whipping cream

 mini marshmallows

1 1/2 cup cold milk

1 3.9 oz box of instant chocolate fudge pudding

8 oz of heavy whipping cream (you can use an 8 oz tub of Cool Whip instead)

1-2 teaspoons of Vanilla 

2 teaspoons of powdered sugar

1/4 cup mini chocolate chips (as topping)

DIRECTIONS

Place graham crackers into a ziploc bag and crush into fine crumbs with a rolling pin. 

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

Place 18 cupcake liners in your cupcake tins and evenly divide crust mixture into all 18 cups. I used a small glass to press my crust into the tin. 

Place dark chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth. Mine only took 30 seconds to become melted and smooth. Spoon chocolate into the center of each cup, on top of the crust.

Divide Marshmallows among cups. I used about 7 per treat.

Whip your 8 oz of heavy whipping cream with a stand mixer with whipping attachment until it starts to grow. Then add vanilla and powdered sugar and continue to whip until it is the consistency of whipped cream. (if using Cool Whip, skip this step.)

Mix cold milk with pudding on medium speed for 2 minutes. Fold in half of the whipped cream (the rest will be used as topping).

Spoon filling into the cups until it is level with the liner. 

Pipe a little bit of the left over whipped cream on each dessert using a decorating tip.  Then sprinkle the top with the mini chocolate chips.

Freeze for at least a couple of hours.

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

Enjoy!