Frozen Smore Pops Recipes

Steps:

• Mix melted chocolate and condensed milk; set aside. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in 2% milk. Add dry pudding mix; beat 2 min. Stir in COOL WHIP and marshmallows.
• Spread bottoms of graham squares with chocolate mixture. Place 9 squares, chocolate-sides up, in 9-inch square pan. Cover with pudding mixture and remaining graham squares, chocolate-sides down. Freeze 4 hours.
• Remove dessert from freezer 5 min. before serving. Let stand at room temperature to soften slightly. Use serrated knife to cut dessert into 18 bars, following lines in top crackers. Insert wooden pop stick into end of each frozen bar just before serving.

Steps:

• Combine the graham cracker crumbs, butter, and granulated sugar and stir to thoroughly combine.
• Bring the cream to a simmer in a small pot, and then pour over the chocolate. Allow to sit for one minute before whisking together.
• Whisk the heavy cream in a chilled bowl, and then fold in the marshmallow cream.
• Layer the different ingredients in ice pop molds. Chill until completely frozen.
• TIP: Unmold by briefly running the molds under warm water.

Steps:

• Preheat the oven broiler. Line a rimmed baking sheet with aluminum foil. Lay the marshmallows on the foil, long side facing up (as opposed to standing up on the short end). Place under the broiler and cook until the marshmallows are golden brown and toasted, 10 to 15 seconds. Cool completely on the baking sheet. The marshmallows will firm up again in the center so you can skewer them.
• While the marshmallows cool, put the graham crackers in a resealable plastic bag and seal. Crush with a meat mallet, rolling pin or can until they are fine crumbs with a few small chunks.
• Heat the butter in a small skillet over medium heat. Add the crumbs and cook, stirring, until toasted and a few shades darker, 3 to 4 minutes. Remove from the heat, pour onto a plate and cool completely.
• Once the marshmallows have cooled, skewer them and set aside.
• Finely chop the chocolate and reserve one-quarter of the chocolate separately. Put the rest in a heatproof bowl and set over a small pot with 2 inches of simmering water, making sure the water does not touch the bottom of the bowl. Cook, stirring, until melted and smooth. Remove from the heat and stir in the reserved chopped chocolate until melted. This technique will help the chocolate set hard without having grey streaks, called bloom, on your pops.
• Drizzle the skewered marshmallows with some melted chocolate and sprinkle with crumbs. Set the sticks into the open grids in a wire rack, so they stay upright, until the chocolate is set. Repeat with the remaining marshmallows, chocolate and crumbs.
• Fill a few tall glasses with marshmallows and set the finished pops, stick-side down, into the glasses for serving.

Steps:

• Make pudding mix as directed on box using milk. In small bowl, mix marshmallow creme and crushed cereal.
• Into each paper cup, layer 2 tablespoons pudding, 1 tablespoon marshmallow-cereal mixture and 1 more tablespoon pudding.
• Place small piece of foil over top of each cup. Make small slit in center of each piece of foil; insert stick. Place cups on tray. Freeze at least 5 hours.
• Tear off paper cups and serve.

Steps:

• Break graham cracker in half.
• Spread one half with marshmallow cream and sprinkle with chocolate chips.
• Top with ice cream and remaining graham cracker half.
• Push a popsicle stick into ice cream, if desired.
• Freeze until set up before eating, or it will be messy.
• Sometimes we dip halfway into melted chocolate and then refreeze.

Steps:

• 1. Place graham crackers in a zip-top plastic bag and crush until they are crumbs.
• 2. Cut 6 JET-PUFFED STACKERMALLOWS in half using kitchen scissors or a knife.
• 3. Slice bananas into 1/4 inch thick rounds.
• 4. Stack banana, then marshmallow half then banana again (creating a sandwich) and insert popsicle stick through the center.
• 5. Place BAKER'S Chocolate Bar in a glass microwaveable safe dish. Melt by following the instructions on the packaging.
• 6. Dip the banana sandwich in the melted chocolate until coated.
• 7. Sprinkle with the graham cracker crumbs.
• 8. Top with any additional toppings - EXCEPT the caramel. Set aside on a plate or small tray lined with wax paper.
• 9. freeze for 45 minutes then eat! You can freeze for longer if wanted.
• 10. Optional: If you want the caramel drizzle. Melt the KRAFT Caramel Bits in the microwave following the directions on the package. Then use a spoon to drizzle over the frozen pops.

Steps:

• In a blender mix all ingredients until smooth.
• Place six small paper cups on a baking tray and fill the cups with the smoothie and freeze for 15 minutes.
• Place one popsicle stick in the center of each cup and freeze again for one hour or until solid.
• Rip the paper cups from the popsicle.
• Enjoy!