No Bake Smores Cake Food

NO-BAKE S'MORE 'CAKE'

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Let stand 5 min. Meanwhile, cover bottom of 8-inch square pan with 9 graham squares, overlapping as needed to form even layer.
• Add 2 cups COOL WHIP to pudding; stir gently just until blended. Spread half the pudding mixture over graham squares in pan; top with 9 of the remaining graham squares. Repeat layers.
• Spread remaining COOL WHIP over dessert. Top with marshmallows. Crush remaining graham square; sprinkle over dessert. Refrigerate 3 hours. Drizzle with chocolate syrup before serving.

16-LAYER NO-BAKE S'MORES CAKE RECIPE BY TASTY

Steps:

• In a large heatproof bowl, pour the hot heavy cream over the semisweet chocolate chips. Let stand for 30 seconds, then whisk together for 1 minute, or until thick and smooth.
• Place 1 cup (85 g) of marshmallow fluff in a medium heatproof bowl and place the remaining fluff into a separate medium heatproof bowl. Add a tablespoon of milk to the bowl with 1 cup (85 g) of fluff and the remaining 2 tablespoons milk to the bowl with the remaining fluff.
• Microwave each bowl of fluff for 15 seconds.
• Remove the bowls from the microwave and use a fork to stir the milk into the fluff until it is thick and smooth. Cover the bowl with less fluff and store in the fridge - it will be used later for decoration.
• Line a 5x8-inch (13x20cm) loaf pan with parchment paper and place a row of graham crackers on the bottom of the pan. Pour a thin layer of the marshmallow fluff over the graham crackers and use a spoon or spatula to spread the mixture evenly. Place another row of graham crackers on top of the fluff, then pour a thin layer of the chocolate ganache over the crackers and use a spoon or spatula to spread an even layer. Repeat three more times.
• Cover and chill in the fridge overnight.
• Remove the cake and reserved marshmallow fluff from the fridge. Use the parchment to lift the cake out of the loaf pan. Microwave the leftover marshmallow fluff mixture for 15 seconds, then use a spatula to spread the fluff over the cake in an even layer.
• Optional: use a small kitchen torch to gently toast the marshmallow topping. Sprinkle crumbled graham cracker and chocolate chunks over the top of the cake.
• Enjoy!

SUNNY'S MAGICAL NO-BAKE S'MORES

Steps:

• For the chocolate layer: In a bowl, whisk together the milk and pudding mix and allow to firm up according the instructions on the box.
• For the marshmallow layer: In a stand mixer, blend the marshmallow and whipped topping until smooth.
• For the layers: Line the bottom of an 8-by-8-inch dish with graham crackers, breaking them up if needed to make a single layer. Spread half of the chocolate pudding evenly over the crackers. Add another layer of the crackers to the dish and cover evenly with half of the marshmallow mixture. Repeat these layers ending with the marshmallow mixture on the top. Sprinkle with the shaved chocolate and refrigerate at least 4 hours before cutting and serving.

NO-BAKE S'MORES BARS

Steps:

• Line a 9-inch square baking pan with waxed paper, overlapping all 4 sides. Spray with cooking spray.
• Place a nonstick pan over low heat and add the butter. When melted, add two-thirds of the marshmallows and cook, stirring, until the marshmallows have melted and combined with the butter, about 3 minutes. Next, fold in the chocolate chips and stir until they are melted too. Add the salt and half of the broken graham crackers and stir so the cracker pieces are incorporated into the chocolate marshmallow mixture but not broken up too much.
• Tip the mixture into the prepared pan and press it into the pan with a wooden spoon. Sprinkle over the remaining graham crackers and marshmallows, pressing them down with your hands so they set into the base. Next, add the coated candies and sprinkles and press them down.
• Allow to set for 1 hour before removing from the pan and cutting into bars. Or you can chill for 10 minutes and slice if you're in a hurry!

NO-BAKE S'MORES CHEESECAKE

Steps:

• Spray a 9-inch springform pan with cooking spray. Combine the sugar and 6 ounces (12 sheets) graham crackers to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened. Firmly press the crumb mixture into the bottom of the prepared pan. Refrigerate while you make the filling.
• Sprinkle the powdered gelatin over 1/4 cup cold water in a small microwave-safe bowl and allow to sit for 5 minutes. Microwave the gelatin in 15-second intervals, stirring or whisking vigorously in between each, until the mixture is very hot and the gelatin has completely dissolved, about 45 seconds total. Allow to cool completely to room temperature.
• Combine the cream cheese, marshmallow creme and a pinch of salt to a large bowl, then use an electric mixer to blend until completely smooth. Add the cooled gelatin mixture and blend until thoroughly combined. Pour into the prepared crust, smoothing out the top with a rubber spatula. Cover with plastic wrap and refrigerate until completely set, at least 6 hours and up to overnight.
• Remove the plastic wrap and place the cheesecake on a cooling rack set over a baking sheet. Run a small offset spatula or paring knife around the edges of the cheesecake to loosen it from the pan, then open the pan's clasp and remove the outer ring. Use the off-set spatula or the back of the paring knife to smooth out the sides of the cheesecake.
• Break 2 chocolate bars into small pieces and add to a medium microwave-safe bowl. Microwave in 15 second intervals, stirring after each, until the chocolate is completely melted, about 1 minute total. Drizzle the chocolate back and forth over the top of the cheesecake with a spoon, then place back in the refrigerator until the chocolate has hardened, about 20 minutes.
• Pile the marshmallows on top of the cheesecake. Use a kitchen torch to toast the marshmallows, then break up the remaining graham crackers and chocolate bar into large pieces and stand the pieces up in the marshmallows.
• Allow the cheesecake to sit at room temperature for 15 minutes (so the marshmallows aren't super gooey when you cut into it), then slice and serve immediately.

NO BAKE S'MORES CAKE

Steps:

• Line bottom of 9x13" casserole dish with graham crackers.
• Mix marshmallow cream and cool whip in mixer until smooth (scraping down sides).
• Add vanilla extract to mixture.
• Spread 1/3rd of marshmallow mixture over top of graham crackers.
• Add another layer of graham crackers, another 1/3rd of marshmallow mixture, repeat. And finish with a layer of graham cracker on top.
• Over medium-low heat, melt chocolate chips with the heavy whipping cream.
• Once melted and combined, add salt and turn off heat.
• Let cool for 15 minutes, but wisk every 5 minutes while cooling.
• Pour over the top of the graham crackers, spread evenly.
• Put container in freezer for 30 minutes, uncovered.
• Remove from freezer, cover and place in the refrigerator overnight.

NO-BAKE MINI S'MORES CHEESECAKES

Steps:

• Crush 4 graham crackers into fine crumbs; mix with butter and 2 Tbsp. sugar until blended. Spoon into 10 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each cup. Use back of spoon to firmly press crumb mixture onto bottoms of cups.
• Microwave chocolate and 1-1/2 cups COOL WHIP (about half of tub) in microwaveable bowl on HIGH 1-1/2 min.; stir until chocolate is completely melted and mixture is well blended. Spoon 1 tsp. chocolate mixture over each crust. Reserve remaining chocolate mixture for later use.
• Sprinkle gelatine over water in small microwaveable bowl. Let stand 1 min.; stir. Microwave 15 sec.; stir until gelatine is completely dissolved.
• Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Beat in gelatine. Fold in remaining COOL WHIP. Spoon over crusts; smooth tops. Cover with reserved chocolate mixture.
• Freeze 2 hours. Remove cheesecakes from liners just before serving; top with marshmallows. Break remaining graham cracker into small pieces; place over cheesecakes.

PAULA DEEN'S S'MORES CAKE

Steps:

• Preheat oven to 350°F; grease and flour 13 x 9 pan.
• In a large bowl prepare cake mix as directed and add graham cracker crumbs. Beat at medium speed with elelctric mixer until smooth. Spoon into prepared pan.
• Bake 30 minutes or until toothpick comes out clean. Cool completely.
• Spread frosting evenly over cake. Sprinkle with graham cracker crumbs and top with strawberries if desired.
• For frosting- In a medium bowl beat marshmallow cream and butter at medium speed with mixer until smooth. Gradually beat in confectioner's sugar until smooth, beat in milk and vanilla.
• Frost once cake has cooled completely. Enjoy ya'll :).

EASY BAKE OVEN S'MORES

Steps:

• Preheat oven for 15 minutes.
• Half fill one warming cup with mini chocolate chips. In the other, put marshmallow cream. Put on warming tray and cover. Warm for 6 - 9 minutes, stirring occasionally.
• Pour chocolate onto one graham cracker and the marshmallow onto another. Sandwich them together and enjoy.

NO-BAKE S'MORES ICE CREAM CAKE RECIPE BY TASTY

Steps:

• Place graham crackers in a zipper storage bag and crush with a rolling pin until the cookies are fully crushed.
• Transfer the graham cracker crumbs to a bowl, and add in the sugar, cinnamon, and salt, stirring to combine. Add in the melted butter and mix well.
• In a buttered 6-inch (15 cm) springform pan, add the graham cracker mixture and press firmly to form an even layer. Chill in the fridge for 30 minutes.
• In a medium size bowl, combine softened ice cream, half of the marshmallows, and chocolate chips.
• Pour over the graham cracker crust and freeze over night.
• Microwave the chocolate and heavy cream together in 30-second intervals, stirring in between, until the glaze is smooth and glossy.
• Pour the ganache over the ice cream cake. Freeze for 30 minutes.
• In a medium bowl, combine rum and remaining half of the marshmallows. Let sit for 15 minutes.
• Pour the marshmallows over the ice cream cake. Using a torch, brown the marshmallows on top of the cake.
• Slice and serve.
• Enjoy!