MAGICAL NO-BAKE S'MORES CAKE
Steps:
- Make the chocolate layer: Whisk together the milk and pudding mix in a medium bowl and allow to firm up according to the instructions on the box.
- Make the marshmallow layer: Beat the marshmallow creme and whipped topping in a large bowl with a mixer until smooth.
- To assemble: Line the bottom of an 8-inch square baking dish with some of the graham crackers, breaking them up if needed to make a single layer. Spread half of the chocolate pudding evenly over the graham crackers. Add another layer of graham 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 CHEESECAKE
This no-bake cheesecake tastes like a giant chocolate-covered marshmallow -- and we can't think of many things more delightful than that. The filling is fluffy with marshmallow creme, and torching the mini marshmallows on top makes for the ultimate s'more-lover's dessert.
Provided by Food Network Kitchen
Categories dessert
Time 7h35m
Yield 10 to 12 servings
Number Of Ingredients 10
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.
PHILADELPHIA S'MORES NO-BAKE CHEESECAKE
There's only one thing that could make a s'mores-and-cheesecake dessert better-and that's the fact that it's a no-bake recipe!
Provided by My Food and Family
Categories Chocolate Recipes
Time 4h15m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Refrigerate until ready to use.
- Beat cream cheese, butter extract and remaining sugar in large bowl with mixer until blended. Stir in half each of the marshmallows and chocolate chips. Whisk in COOL WHIP. Spread over crust.
- Refrigerate 4 hours or until firm. Sprinkle with remaining chocolate chips and marshmallows. Use foil handles to lift cheesecake from pan before cutting to serve.
Nutrition Facts : Calories 440, Fat 28 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 70 mg, Sodium 280 mg, Carbohydrate 41 g, Fiber 2 g, Sugar 29 g, Protein 4 g
NO-BAKE S'MORE 'CAKE'
Make your life easier with this creamy No-Bake S'mores 'Cake'! With chocolate pudding layered between crunch graham crackers, you'll love taking a bite of this No-Bake S'mores 'Cake' and sharing with all of your friends.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 9 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 270, Fat 8 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 340 mg, Carbohydrate 46 g, Fiber 1 g, Sugar 26 g, Protein 3 g
NO-BAKE LOADED S'MORES BARS
If I'm around a campfire it's because I am in it for the snacks! Here I've combined my love for s'mores with flavors and textures inspired by trail mix and crispy rice cereal treats. We're covering all of the bases with these sweet and salty, chewy and crunchy bar cookies!
Provided by Dan Langan
Categories dessert
Time 1h25m
Yield 16 bars
Number Of Ingredients 15
Steps:
- Grease a 9-inch-square pan and line it with parchment paper so that the paper extends up all sides. Lightly spray the parchment with nonstick spray and set aside.
- For the crust: Lightly spray a large bowl with nonstick spray. Break the graham crackers into the bowl, aiming for pieces about 1/2 to 1 inch in size. Crush the pretzels into the bowl so that they break into halves or quarters. Toss together and set aside.
- Melt the butter in a medium saucepan over medium. Cook until it begins to bubble, then stir with a spatula until it becomes golden brown, 1 to 2 minutes. Immediately add the marshmallows and 1 tablespoon water; the mixture will bubble. Reduce the heat to low and continue stirring until the marshmallows are mostly melted, about 1 minute.
- Remove from the heat and stir in the white chocolate chips and salt, stirring until the chips melt. Pour this mixture over the graham cracker mixture and toss and stir to combine. Scrape into the prepared pan and press into an even layer, filling in gaps by borrowing some of the mix from another spot.
- For the trail mix toppings: Sprinkle the almonds, marshmallows, chocolate chips and coconut evenly over the mixture in the pan. Press firmly to make sure it sticks to the base layer.
- For the chocolate coating: Combine the semisweet chips, oil and salt in a microwave-safe bowl and microwave in 15-second intervals stirring after each, until melted, about 45 seconds. Pour over the trail mix layer and smooth with a spatula, filling any crevices. Tap the pan gently to help the chocolate settle.
- Sprinkle with coconut if using. Allow to set until the chocolate is firm, several hours at room temperature or about 1 hour in the refrigerator. Cut into 16 bars. Leftovers will keep, covered, at room temperature for up to one week.
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 MOUSSE JARS
No melty chocolate in these s'mores-inspired treats. They've got mousse made from pudding and whipped topping-and served chilled from the fridge.
Provided by My Food and Family
Categories Home
Yield 8
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine milk and pudding mixes. Mix on low speed for 30 seconds, then on medium speed for 2 minutes. Stir in 2 cups COOL WHIP Whipped Topping. Refrigerate until ready to use. Place one cup of JET-PUFFED Miniature Marshmallows and one cup of COOL WHIP Whipped Topping into microwave safe bowl, and microwave for 30 seconds. Remove from microwave and stir well, adding in the remaining COOL WHIP Whipped Topping.
- If topping your jars in chocolate and graham cracker crumbs, pour approximately four tablespoons of chocolate sauce onto a plate, and dip the opening of your jar into the chocolate sauce, then into the finely crushed graham cracker mixture. Repeat with remaining jars.
- Time to fill your jars: spoon approximately four tablespoons of graham cracker crumbs into the bottom of each 8 oz. jar. Next, spoon a layer of your COOL WHIP Whipped Topping and JET-PUFFED Miniature Marshmallow mixture into each jar, using approximately 1/2 cup for each jar. Next, spoon your pudding into each jar, using approximately 1/2-2/3 cup of pudding into each jar.
- Sprinkle additional graham cracker crumbs on top of pudding layer, followed by an additional scoop of COOL WHIP Whipped Topping and JET-PUFFED Miniature Marshmallow mixture. Sprinkle JET-PUFFED Vanilla MALLOW Bits on top and add a quarter sheet of graham cracker to the top for garnish (if desired, dip the graham cracker into the pudding and sprinkle with JET-PUFFED Vanilla MALLOW Bits). Chill in refrigerator until ready to serve.
Nutrition Facts : Calories 430, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
NO BAKE S'MORES CAKE
Make and share this No Bake S'mores Cake recipe from Food.com.
Provided by JillQH
Categories Dessert
Time 15m
Yield 16 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 511.2, Fat 21.8, SaturatedFat 13.7, Cholesterol 20.4, Sodium 332.8, Carbohydrate 78.4, Fiber 2, Sugar 48.2, Protein 3.9
NO BAKE S'MORES BARS RECIPE
Soft and chewy No Bake S'mores Bars that can be made in just a few minutes.
Provided by Kristen Hills
Categories Dessert
Time 1h10m
Number Of Ingredients 5
Steps:
- Generously spray a 9 x 9 inch baking pan with nonstick cooking spray; set aside.
- In a saucepan over medium heat, combine 2 cups marshmallows, 1 cup chocolate chips and butter.
- Stir occasionally, until completely melted.
- Remove from heat and mix in vanilla extract.
- Pour cereal in saucepan and mix until evenly coated.
- Gently fold in remaining marshmallows and chocolate chips.
- Press cereal mixture into prepared pan and let cool for 1 hour or until set.
- Cut into bars and serve.
Nutrition Facts : Calories 331 kcal, Carbohydrate 54 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 10 mg, Sodium 208 mg, Fiber 5 g, Sugar 28 g, ServingSize 1 serving
NO-BAKE MINI S'MORES CHEESECAKES
Get the flavor of that classic campfire cuisine―without having to make an actual fire―with our No-Bake Mini S'mores Cheesecakes. With only 20 minutes of prep time, No-Bake Mini S'mores Cheesecakes are a simple, tasty option when you just can't get outdoors.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield 10 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 35 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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