Description
This layered dessert captures everything you love about a campfire s’more—without ever firing up the oven. Perfect for potlucks, parties, or a hot‑weather splurge!
Ingredients
Scale
- Nonstick cooking spray
- 2 (3.9 oz) packs instant chocolate pudding mix
- 3½ cups whole milk
- ¼ cup Dutch‑process cocoa powder
- 2 (7.5 oz) jars marshmallow fluff
- 2 (8 oz) blocks cream cheese, softened
- 2 sleeves full‑size graham crackers, plus ½ cup crushed for garnish
- 4½ cups mini marshmallows, divided
- 2 cups dark chocolate chips
- 1 (16 oz) tub whipped topping (Cool Whip)
- ¼ cup warm hot fudge sauce
- 2 Hershey’s chocolate bars, chopped
Instructions
- Prep & Pudding
- Lightly coat a 9×13″ pan with cooking spray.
- Whisk together pudding mixes, milk, and cocoa powder in a large bowl until smooth.
- Fluff & Cheese Layer
- In a separate bowl, beat marshmallow fluff with cream cheese until creamy and lump‑free.
- Assemble Layers
- Arrange a single layer of graham crackers on the bottom of the pan.
- Spread half of the marshmallow‑cream cheese blend, then scatter 2 cups mini marshmallows on top.
- Pour half the chocolate pudding mixture over this and smooth it out.
- Repeat: graham crackers, the remaining marshmallow mix, 2 cups marshmallows, and the rest of the pudding. Sprinkle chocolate chips over the top layer.
- Chill
- Cover and refrigerate for at least 2 hours, or until firm.
- Finish & Serve
- Remove from fridge and top evenly with whipped topping.
- Warm the hot fudge until pourable, then drizzle all over.
- Garnish with crushed graham crackers, chopped Hershey’s pieces, and any leftover mini marshmallows.
- Slice into squares and enjoy this freak‑ishly indulgent, no‑bake treat!
- Prep Time: 10 minutes
- Category: Desserts