Today’s recipe is the last of the NEW s’mores recipe, but don’t fear. I will be back tomorrow with s’more recipes with a s’mores round up post. This is also the last of my kids in the kitchen series for the summer. I adapted this one from the BHG New Junior Cookbook. According to the recipe, if you just this into 12 squares it is 343 calories. I think this is actually pretty good for a dessert.
This could be easily reduced by using sugar free hot fudge, reduced fat whipped topping, and sugar free pudding. I used skim milk when making mine. The recipe didn’t specify the type of milk used though. I must also admit, I just mine into 9 pieces and it was loved by all. I also used the entire tub of cool whip instead of the original 1/2 carton listed in the recipe. This would also alter the calories.
I shared this dish with some friends at a pool party and it was gone in minutes and there were even requests for more. Even though this is a kid’s recipe, anyone can make it and enjoy it.
- ⅓ cup butter
- 18 graham cracker squares
- ⅓ cup sugar
- 1 (12 oz) jar of hot fudge ice cream topping
- 2 cups mini marshmallows
- 1 (5.9 oz) chocolate fudge instant pudding
- 1 (8 oz) container frozen non-dairy whipped topping, thawed
- ¼ cup mini semi sweet chocolate chips
- Place butter in a microwave safe bowl. Cover bowl with waxed paper and Microwave for 30 to 40 seconds until melted. Carefully remove from the microwave using hot pads.
- Place graham crackers in s freezer zipper bag. Zip closed and crush crackers using a rolling pin. You will need 1½ cup of graham cracker crumbs.
- In an 8 x 8 x 2 inch square pan, add the melted butter, graham cracker crumbs, and sugar. Stir until all the crumbs are wet.
- Take out ⅓ cup of the crumb mixture and set aside to top the pie later.
- Press the remaining crumbs into the bottom of the 8 x 8 x 2 pan. You can use the bottom of a measuring cup or glass to help you do this. Place the crust in the freezer for 10 minutes.
- Take the lid off of the fudge topping. Place the jar in the microwave for 30-45 seconds until thin enough to pour.
- After the crust has been in the freezer for 10 minutes, pour the heated fudge sauce over the crust and use the back of a spoon to spread it evenly over the crust. Then sprinkle 1 cup of the mini marshmallows over the fudge.
- In a large bowl, add the milk and pudding mix. Beat with an electric mixer for 2 minutes. Use a rubber scraper and fold the whipped topping into the pudding.
- Pour into the 8 x 8 x 2 pan over the marshmallows and spread evenly. Sprinkle the remaining 1 cup of marshmallows, reserved ⅓ cup graham cracker mixture, and ¼ cup mini chocolate chips.
- Cover the 8 x 8 x 2 pan with foil and refrigerate for atleast 1 hour. Serves 9-12.
Recipe adapted from BHG New Junior Cookbook