S Mores Parfaits Recipes

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.

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'MORE PARFAITS

Steps:

• In a bowl, whisk milk and pudding mix for 2 minutes.
• Spoon 3 tbls of pudding mix into bottom of each of 4 parfait glasses.
• Layer each glass with 1/4 c cracker crumbs, then another 3 tbls. pudding, 1/4 c marshmallows and 1 tbls. chocolate chips.
• Top glass with remaining pudding and the crumbs.
• Refrigerate for 1 hour minimum before serving.

S'MORES PUDDING PARFAIT

Steps:

• Have 4 parfait or wine glasses ready. Put the milk in the freezer for 20 minutes before you a ready to make the pudding.
• In a medium-size bowl, whisk together the pudding mix and milk until well combined and slightly thick. Let set for 5 minutes.
• Put the graham crackers into a resealable plastic bag and using a rolling pin, roll over the crackers to break them up into coarse crumbs. Spoon about a 1/4 cup or so of the pudding into the bottom of each glass. Sprinkle on a layer of the crumbled graham crackers and then a layer of marshmallows. Repeat with another layer of each ingredient ending with the marshmallows. Carefully light a kitchen torch and lightly brown the top layer of marshmallows. Serve.

S'MORES

Steps:

• Heat the marshmallow over an open flame until it begins to brown and melt.
• Break the graham cracker in half. Sandwich the chocolate between the cracker and the hot marshmallow. Allow the marshmallow to cool a moment before eating.

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.

S'MORES CHEESECAKE PARFAITS

Steps:

• Make and bake brownies as directed on box. Cool completely, about 45 minutes. Cut into about 1/2-inch cubes. Set aside.
• In medium bowl, beat cream cheese with electric mixer until smooth. Beat in yogurt, marshmallow creme and sugar (if you feel like the filling needs to be sweeter). Spoon cream cheese mixture into decorating bag or resealable food-storage plastic bag with a corner snipped off.
• Place chopped chocolate in another medium bowl. In very small saucepan, gently heat whipping cream over medium-low heat or in microwavable bowl, microwave on High 1 minute to 1 minute 30 seconds or until hot and steaming. Pour hot cream over chocolate; beat with whisk until a smooth and glossy ganache forms.
• In small bowl, stir together graham cracker crumbs and melted coconut oil until combined.
• In 4 to 8 cups or jars, layer cracker mixture, cream cheese mixture, brownies cubes and ganache. (If desired, spoon additional marshmallow creme, a sprinkle of graham crumbs, or add a few chunks of brownie to the top for garnish.)
• Refrigerate at least 2 hours before serving.

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!