Smores Pudding Parfait Food

CAMPFIRE S'MORES BREAD PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 2-quart square baking dish. Spread hot dog bun pieces out onto a baking sheet.
• Bake hot dog buns in the preheated oven until dry and crisp, 7 to 8 minutes. Cool completely.
• Beat condensed milk, 3/4 cup milk, eggs, vanilla extract, and nutmeg together in a bowl.
• Spread hot dog bun pieces out in the bottom of the prepared baking dish. Pour milk mixture over buns. Scatter 1 cup marshmallows and 3/4 cup chocolate chips over the milk mixture; let rest until mixture is slightly soaked into bread, about 5 minutes. Sprinkle graham cracker crumbs over the top.
• Bake in the preheated oven until a knife inserted into the center of the bread pudding comes out clean, about 35 minutes.
• Whisk 2 tablespoons milk, 2 tablespoons marshmallows, and 2 tablespoons chocolate chips together in a saucepan over medium heat until marshmallows and chocolate are melted and completely incorporated. Pour marshmallow mixture over bread pudding and cool, 20 to 30 minutes.

S'MORE PARFAITS

Steps:

• In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Spoon 3 tablespoons each into four parfait glasses. Layer each with 1/4 cup cracker crumbs, 3 tablespoons pudding, 1/4 cup marshmallows and 1 tablespoon chocolate chips. Top with the remaining pudding and crumbs. Refrigerate for 1 hour before serving.

S'MORES PARFAITS

Steps:

• Spoon 3 Tbsp of pudding into the bottom of each serving glass.
• Top with 1/4 cup graham cracker crumbs, 3 more Tbsp of pudding, 1/4 cup marshmallows and 1 Tbsp baking chips; top with remaining pudding and crumbs.
• Refrigerate 1 hour prior to serving.

CHOCOLATE S'MORES PUDDING

Steps:

• Combine the cream and milk in a large, heavy saucier or saucepan and bring just to a simmer.
• Meanwhile, add the sugar and cornstarch to the bowl of a stand mixer fitted with the whisk attachment, and mix together. Add the egg yolks, vanilla and salt to the mixing bowl just as the cream mixture is coming to a simmer. Beat on medium speed to combine, then slowly pour the hot cream down the sides of the mixing bowl to temper the sugar-egg mixture. Continue beating until smooth.
• Transfer the mixture back to the saucepan and heat over medium-low heat, whisking constantly, until it thickens to the consistency of mayonnaise and is beginning to bubble.
• Remove the saucepan from the heat and immediately stir in the chocolate and butter; continue stirring until melted and fully incorporated.
• Immediately divide the pudding among serving cups or pour into one large bowl. Cover with plastic wrap, pressed direct onto the pudding to keep a skin from forming. Refrigerate until set and completely cool, about 2 hours.
• When the pudding is ready to serve, place the graham crackers in a zip-close bag and crush into rough pieces. Place some marshmallow cream in a piping bag and pipe a mound onto each pudding. Lightly brown the top of the marshmallow with a kitchen torch. Sprinkle with graham crackers and serve immediately.

S'MORES PUDDING PARFAIT

Steps:

• In medium bowl whisk together pudding mixes & milk. Put in refrigerator to set.
• In another bowl, whisk together Cool Whip & marshmallow cream, set aside.
• In a glass bowl, or trifle bowl, layer 1 cup marshmallows, 1 cup crushed graham crackers, 1 1/2 cups pudding, & 1 1/2 cups Cool Whip mixture. Repeat layers until all ingredients are used up, ending with marshmallows.

SABRA CHOCOLATE S'MORES PARFAIT CUPS RECIPE BY TASTY

Steps:

• In a medium resealable plastic bag, place the pretzels and crush with a rolling pin into medium-sized crumbs.
• In another medium resealable plastic bag, place the graham crackers and crush with a rolling pin until crushed into medium-sized crumbs.
• Microwave peanut butter in a microwave-safe bowl for 30 seconds or until runny.
• In two 8-ounce mason jars, place the crushed pretzels on the bottom of the jars, then a layer of Sabra's Dark Chocolate Dip & Spread, marshmallow fluff, graham cracker crumbs, Sabra's Dark Chocolate Dip & Spread, marshmallow fluff, peanut butter, and top with mini marshmallows.
• Using a kitchen torch, torch the marshmallows with quick back-and-forth passes approximately 8-10 inches away so marshmallows toast but don't burn. Marshmallows should start turning golden brown after about 10-20 seconds. Make sure to rotate the jar halfway through to ensure that all marshmallows are golden brown.
• Garnish with chocolate shavings and enjoy!

PHILADELPHIA NO-BAKE S'MORES PARFAITS

Steps:

• Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Let stand 15 min.
• Beat cream cheese, sugar, milk and vanilla in medium bowl with mixer until blended.
• Spoon 1 Tbsp. graham crumbs into each of 10 (4-oz.) ovenproof dishes; top with layers of cream cheese mixture, COOL WHIP mixture, remaining graham crumbs and marshmallows.
• Use kitchen torch to toast the marshmallows just before serving.