Summer is here!! Time for long evenings watching the waning rays of sun disappear behind shadowed evergreens, enjoying a cocktail as the day slips away. Family, friends, cookouts and s’mores! It is no secret that I love s’mores. But sometimes, I want the flavor without having to fire up the flames. I love this easy dessert because I can make a batch and keep these delightful cups stashed in the freezer for when the chocolate graham cravings hit.
I put these babies in individual baggies so they are all ready for me to eat up (usually around midnight). They are sweet and cold with perfect layers of graham, chocolate, mallow and more chocolate. Topped with a cool and creamy hit of cream!
If you like s’mores, you will LOVE these. They are lip smacking good. I topped mine with a little graham sprinkle and some mini chocolate chips. Gorgeous!
You may have to devour more than one! And there’s nothing wrong with that!
Frosty S’mores Cups
from Easy Baked
- 18 graham cracker squares (9 sheets)
- 1/3 c. butter
- 1/2 c. milk chocolate chips
- 1/4 c. whipping cream
- 2 c. mini marshmallows
- 1 1/2 c. cold milk
- 1 box (4 servings, 3.9 oz) instant chocolate pudding
- 1 (8 oz) container of Cool Whip (thawed in fridge)
- 1/4 c. mini chocolate chips (as topping)
Crush graham crackers into fine crumbs. Melt butter and add to graham crackers, mixing until well combined to make crust.
Prepare muffin pan by spraying it with non-stick cooking spray. Evenly divide crust mixture into all 12 cups, saving about 1/4 cup to use as topping later.
Place milk chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth.
Spoon chocolate into a zip top bag, cut a tip off and evenly pipe chocolate into the center of each cup, on top of the crust.
Divide Marshmallows among cups.
Mix cold milk with pudding on medium speed for 2 minutes. Fold in 1/2 of the Cool Whip container (the rest will be used as topping).
Spoon filling into a large zip top bag (and ZIP it or you might have a mess!) Clip a corner off and pipe pudding into each cup evenly. Try to pipe it in between the marshmallows so that the whole cup is filled. I did have a little left over (which was really tasty straight out of the bag!) Use a knife to smooth the tops level with the top of the pan. Freeze for at least a couple of hours.
Allow the pan to warm just a bit before running a butter knife around the edge and popping out each dessert cup out.
For topping, I just piped a little bit of the left over Cool Whip on each dessert using a decorating tip. Then I sprinkled the remaining crust and mini chocolate chips on top.
Serve cold right away– or put them in a sealed container and freeze until you are ready to serve.