Spring Break, Day 2

Okay, no rain, but still windy and cold, so we had another day of baking. Today, Jessi picked another recipe "Gimme S'more (Please)" from her book, Better Homes and Gardens New Junior Cookbook. It was easy and very chocolatey, in other words...a hit.

Ingredients:
1/3 c. butter or margarine
18 graham cracker squares
1/3 c. sugar
1-12 oz. jar fudge ice cream topping
2 c. tiny marshmallows
1 1/2 c. cold milk
1-6 serving size pkg instant chocolate pudding mix
1-8 oz. container frozen whipped dessert topping, thawed
1/4 c. miniature semisweet chocolate pieces

Directions:
1) Put butter in a microwave-safe bowl. Cook on high 30-40
seconds or until melted.
2) Put graham crackers into a plastic bag and seal. Use a rolling pin
to crush graham crackers into fine crumbs. (You should have 1 1/2
cups).
3) Pour crumbs into an 8x8x2 pan. Add the sugar and the melted
butter. Stir with a wooden spoon until mixed. Reserve 1/3 c. crumbs. Spread crumbs evenly in the pan and
press gently. Put the pan into the freezer for 10 minutes.
4) Remove lid from fudge topping. Place jar in microwave oven
and cook on high for 30-45 seconds or until warm enough to pour.
Pour fudge topping all over the chilled cracker crust. Sprinkle 1 c.
of the marshmallows on top of the fudge.
5) Pour milk into a large bowl. Add pudding mix. Beat with an
electric mixer on medium speed for 2 minutes. Use a rubber
spatula to gently stir in half of the whipped topping. Pour
pudding on top of the marshmallows. Evenly spread.
6)Srinkle the remaining marshmallows, the reserve crumbs, and
miniature chocolate pieces on top of the pudding. Cover with foil
and put in refrigerator for 1-24 hours before serving.

Jessi did a great job and it was delicious!