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Ingredients:

1 box instant chocolate pudding 6 serving size

2.5 cups cold milk

16 graham crackers

7 oz marshmallow creme

4 oz cream cheese softened

8 oz frozen whipped topping thawed

Instructions:

Line a 9ร—13 pan with foil or parchment paper, allowing paper to overhang pan. In a medium bowl, whisk together pudding mix and milk until smooth and creamy.

Pour into 9ร—13 pan and spread into an even layer. Chill pudding layer while you mix up the marshmallow layer. In a medium bowl, beat together cream cheese and marshmallow cream until smooth.

Fold in whipping topping. Spread marshmallow layer over chocolate layer. Cover with foil. Freeze layers about 6 hours, until firm enough to cut through.

Use the foil or parchment paper to remove layers from 9ร—13 pan and place on a cutting board. Break 15 graham crackers in half. Slice pudding/marshmallow layers into 15 squares the same size as the graham crackers.


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