1 box of instant chocolate pudding 6 servings
2.5 cups cold milk
16 graham crackers
7 ounces cream marshmallow
4 ounces soft cream cheese
8 ounces frozen whipped cream, thawed
Line a 9 x 13 tray with tin foil or parchment paper, allowing the paper to line up.  In a medium bowl, whisk together pudding mixture and milk until mixture is smooth and creamy.
Pour into a 9 x 13 pan and spread in an even layer.  Refrigerate the pudding layer while mixing the marshmallow layer.  In a medium bowl, whisk together cream cheese and marshmallow cream until smooth.
Fold in leather topping.  Spread the marshmallow layer over the chocolate layer.  Cover it with foil.  Freeze the layers for 6 hours, until they are firm enough to cut.
Use parchment paper or parchment paper to remove the layers from a 9″ x 13″ skillet and place them on a cutting board.  Break 15 graham crackers in half.  Cut the pudding/marshmallow layers into 15 squares the same size as the graham crackers.

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