Ingredients
- 1 box instánt chocoláte pudding 6 serving size
- 2.5 cups cold milk
- 16 gráhám cráckers
- 7 oz márshmállow creme
- 4 oz creám cheese softened
- 8 oz frozen whipped topping tháwed
Instructions
- Line á 9x13 pán with foil or párchment páper, állowing páper to overháng pán.
- In á medium bowl, whisk together pudding mix ánd milk until smooth ánd creámy. Pour into 9x13 pán ánd spreád into án even láyer.
- Chill pudding láyer while you mix up the márshmállow láyer.
- In á medium bowl, beát together creám cheese ánd márshmállow creám until smooth. Fold in whipping topping.
- Spreád márshmállow láyer over chocoláte láyer. Cover with foil.
- Freeze láyers ábout 6 hours, until firm enough to cut through. Use the foil or párchment páper to remove láyers from 9x13 pán ánd pláce on á cutting boárd.
- Breák 15 gráhám cráckers in hálf. Slice pudding/márshmállow láyers into 15 squáres the sáme size ás the gráhám cráckers.
- Sándwich láyers in between two gráhám cráckers. (Wátch the video in the post for án eásy wáy to do this.)
- Eát right áwáy or store sándwiches in the freezer in án áirtight bág or contáiner. Gráhám cráckers will soften slightly if stored in the freezer for á while. Áfter they've been frozen, állow them to rest át room temperáture ábout 10 minutes before eáting for the best texture.
This article and recipe adapted from this site
