S'MORES PUDDING DESSERT
Make a sophisticated S'mores Pudding Dessert if you're feeling nostalgic about childhood campfire days. Our S'mores Pudding Dessert is deliciously creamy.
Provided by My Food and Family
Categories Recipes
Time 3h30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Microwave marshmallows and 1/4 cup milk in large microwaveable bowl on HIGH 1-1/2 min. or until marshmallows are completely melted, stirring after 1 min. Stir until mixture is well blended. Refrigerate 10 min. or until completely cooled. Meanwhile, line 9-inch square pan with plastic wrap, with ends of wrap extending over sides. Arrange half the grahams on bottom of prepared pan, breaking as necessary to fit.
- Add 1 cup COOL WHIP to marshmallow mixture; whisk until blended. Spread over grahams in pan. Refrigerate until ready to use.
- Melt 2 oz. chocolate as directed on package. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in remaining milk. Add dry pudding mix; beat 2 min. Whisk in melted chocolate and 1 cup of the remaining COOL WHIP; pour into pan. Top with remaining grahams. Refrigerate 3 hours or until firm. Meanwhile, shave remaining chocolate piece into curls.
- Invert dessert onto plate; remove plastic wrap and pan. Top dessert with remaining COOL WHIP, raspberries and chocolate curls.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 42 g, Fiber 1 g, Sugar 27 g, Protein 4 g
S'MORES PUDDING PIE
Steps:
- For the crust: Preheat the oven to 325 degrees F.
- Break up the graham crackers by hand and add to the bowl of a food processor fitted with the steel blade. Process the crackers until ground. Add the butter and sugar and pulse until the mixture looks like wet sand.
- Transfer the graham crackers to a 9-inch pie plate and, using your hands, press to form a crust. You just want the crust to be of even thickness around the pie plate. Bake until crisp and the crust begins to brown, about 15 minutes. Cool completely before filling.
- For the pudding: Add the milk, cream and sugar to a medium heavy-bottomed saucepan and whisk in the cornstarch, followed by the cocoa powder and salt. Bring the mixture to a simmer over medium heat, whisking until the pudding thickens, about 2 minutes. Remove from the heat and whisk in the bittersweet chocolate and vanilla.
- Pour into the cooled pie shell and chill, covering pudding surface with plastic wrap or wax paper to prevent a skin from forming. Chill in the refrigerator for at least 2 hours to allow the pudding to set.
- Just before serving, preheat your broiler. Top the pudding pie with the large marshmallows, covering the entire pie surface. Transfer the pie to a baking sheet. Broil the marshmallows 4 inches under the broiler until the tops are golden brown, 2 to 3 minutes. Keep a close eye on this, it goes fast! Alternatively, use a kitchen torch to brown the marshmallow topping. Serve immediately.
S'MORES CUPS
Steps:
- Put the marshmallow creme and 2 tablespoons of the heavy cream in a large chilled bowl. Use a hand mixer to beat until the creme is loosened, smooth and shiny. Add the remaining 1/2 cup heavy cream to the bowl and whip to medium peaks, starting on low and then changing to medium speed.
- Put 2 tablespoons of crushed graham crackers in the bottom of each of four 9-ounce plastic tumbler cups. Top with 3 tablespoons marshmallow whipped cream, then 3 tablespoons chocolate pudding. Repeat so you have another layer of each ingredient. Refrigerate until ready to serve.
- When ready to serve, place the marshmallows onto skewers. Toast the marshmallows over a hot grill (or on the stove top).
- Place a toasted marshmallow on top of each s'mores cup. Garnish each with a piece of chocolate bar and graham cracker.
CHOCOLATE S'MORES PUDDING
Provided by Food Network
Categories dessert
Time 2h45m
Yield 2 1/2 cups chocolate pudding
Number Of Ingredients 11
Steps:
- Combine the cream and milk in a large, heavy saucier or saucepan and bring just to a simmer.
- Meanwhile, add the sugar and cornstarch to the bowl of a stand mixer fitted with the whisk attachment, and mix together. Add the egg yolks, vanilla and salt to the mixing bowl just as the cream mixture is coming to a simmer. Beat on medium speed to combine, then slowly pour the hot cream down the sides of the mixing bowl to temper the sugar-egg mixture. Continue beating until smooth.
- Transfer the mixture back to the saucepan and heat over medium-low heat, whisking constantly, until it thickens to the consistency of mayonnaise and is beginning to bubble.
- Remove the saucepan from the heat and immediately stir in the chocolate and butter; continue stirring until melted and fully incorporated.
- Immediately divide the pudding among serving cups or pour into one large bowl. Cover with plastic wrap, pressed direct onto the pudding to keep a skin from forming. Refrigerate until set and completely cool, about 2 hours.
- When the pudding is ready to serve, place the graham crackers in a zip-close bag and crush into rough pieces. Place some marshmallow cream in a piping bag and pipe a mound onto each pudding. Lightly brown the top of the marshmallow with a kitchen torch. Sprinkle with graham crackers and serve immediately.
S'MORES PUDDING PARFAIT
Steps:
- Have 4 parfait or wine glasses ready. Put the milk in the freezer for 20 minutes before you a ready to make the pudding.
- In a medium-size bowl, whisk together the pudding mix and milk until well combined and slightly thick. Let set for 5 minutes.
- Put the graham crackers into a resealable plastic bag and using a rolling pin, roll over the crackers to break them up into coarse crumbs. Spoon about a 1/4 cup or so of the pudding into the bottom of each glass. Sprinkle on a layer of the crumbled graham crackers and then a layer of marshmallows. Repeat with another layer of each ingredient ending with the marshmallows. Carefully light a kitchen torch and lightly brown the top layer of marshmallows. Serve.
CAMPFIRE S'MORES BREAD PUDDING
Delicious recipe your family and friends are sure to love.
Provided by RMason84
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h35m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 2-quart square baking dish. Spread hot dog bun pieces out onto a baking sheet.
- Bake hot dog buns in the preheated oven until dry and crisp, 7 to 8 minutes. Cool completely.
- Beat condensed milk, 3/4 cup milk, eggs, vanilla extract, and nutmeg together in a bowl.
- Spread hot dog bun pieces out in the bottom of the prepared baking dish. Pour milk mixture over buns. Scatter 1 cup marshmallows and 3/4 cup chocolate chips over the milk mixture; let rest until mixture is slightly soaked into bread, about 5 minutes. Sprinkle graham cracker crumbs over the top.
- Bake in the preheated oven until a knife inserted into the center of the bread pudding comes out clean, about 35 minutes.
- Whisk 2 tablespoons milk, 2 tablespoons marshmallows, and 2 tablespoons chocolate chips together in a saucepan over medium heat until marshmallows and chocolate are melted and completely incorporated. Pour marshmallow mixture over bread pudding and cool, 20 to 30 minutes.
Nutrition Facts : Calories 358.4 calories, Carbohydrate 53.4 g, Cholesterol 99.4 mg, Fat 12.8 g, Fiber 1.5 g, Protein 9.8 g, SaturatedFat 6.7 g, Sodium 221.1 mg, Sugar 40.3 g
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