Smores Trifle Recipes

Steps:

• Prepare instant pudding according to package directions, using milk.
• Break the graham crackers into 1/4's and spread each piece with a layer of marshmallow fluff.
• Arrange pieces in the bottom of a large bowl or trifle dish.
• Sprinkle a layer of mini marshmallows on top of graham crackers.
• Spoon half the pudding over marshmallows and spread out.
• Top pudding layer with half of Cool Whip.
• Repeat layers.
• Garnish top layer of Cool Whip with crushed graham crackers, mini marshmallows, and pieces of Hershey bar.
• Serve chilled.

Steps:

• Heat oven to 350°F. Make brownies as directed on box for 13 x 9-inch pan. Cool completely, about 1 hour.
• Meanwhile, in medium bowl, mix whipped topping and marshmallow creme well. Crumble 6 of the graham crackers into marshmallow mixture; stir to combine. Cover and refrigerate.
• Cut cooled brownies into 1-inch pieces. Place half of the brownie pieces in bottom of 3-quart trifle dish. Crumble 2 graham crackers over brownies. Top with half of the marshmallow mixture.
• Repeat layers, ending with marshmallow mixture. Crumble remaining 2 graham crackers on top; drizzle with chocolate syrup. Serve immediately.

Steps:

• In a large bowl, combine cake mix and soda; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., Meanwhile, in a large bowl, whisk 2-1/2 cups milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping; set aside. In a microwave, melt chocolate chips and remaining milk; stir until smooth. Coarsely crush five crackers; set aside. Cut cake into 1-in. cubes., In a 3-qt. trifle bowl or glass bowl, layer half of the cake cubes, pudding, crushed crackers, chocolate mixture and marshmallow creme. Repeat layers. Refrigerate for at least 1 hour before serving. Just before serving, coarsely crush remaining crackers; sprinkle over the top. Garnish with grated chocolate if desired.

Steps:

• Pour 2 cups of cold milk into a mixing bowl. Add pudding and beat with electric mixer on low for 30 seconds. Move mixer to medium speed and beat the pudding for 4 minutes. Place in the refrigerator until you are ready to assemble the trifle.
• Place graham crackers in a sealed plastic bag and crush fine. Place 1/2 of the COOL WHIP with 12-14 marshmallows in a microwave safe bowl. Microwave for 30 seconds and stir well. Marshmallows may still be lumpy and that is ok.
• Begin to assemble the trifle starting with a layer of graham cracker crumbs. Use half of your batch. Layer the marshmallow and COOL WHIP mixture over the graham cracker crumbs. Next, layer half of the pudding.
• Layer the broken pieces of one of your chocolate bars over the pudding. Make sure to layer them close to the edge for a more appealing look. It's ok if they do not completely cover your dish.
• Now it's time to add another layer of graham crackers. Use all but about a 1/2 of what you have left. We are saving a little for the top!
• Make another batch of marshmallow/COOL WHIP mixture by placing the rest of the COOL WHIP in the microwave safe bowl with about 12-14 marshmallows. Microwave for 30 seconds and mix well. Spread the marshmallow mixture over the graham crackers.
• Add the rest of the pudding over the marshmallow mixture. Top with remaining chocolate bar pieces. Cover the top of the trifle with marshmallows and then sprinkle the remaining graham cracker crumbs over them. Some of the crumbs will fall through the marshmallows and that is ok.
• Finish your marshmallows off by using a lighter to toast the tops.