Kids in the Kitchen – Heavenly S’mores Pie


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.


5.0 from 1 reviews

Kids in the Kitchen – Heavenly S’mores Pie
 
Ingredients
  • ⅓ cup butter
  • 18 graham cracker squares
  • ⅓ cup sugar
  • 1 (12 oz) jar of hot fudge ice cream topping
  • 2 cups mini marshmallows
  • 1½ cups cold milk
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Take out ⅓ cup of the crumb mixture and set aside to top the pie later.
  5. 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.
  6. Take the lid off of the fudge topping. Place the jar in the microwave for 30-45 seconds until thin enough to pour.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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