Frozen S'mores

 

Ingredients
For the Crust:
2 cups graham cracker crumbs (from about 16 full sheets)
1/3 cup light brown sugar, packed
1/2 cup unsalted butter, melted
For the Filling:
1 (8 oz) tub frozen whipped topping, thawed (like Cool Whip)
1 (7 oz) jar marshmallow fluff
1 (3.4 oz) package instant chocolate pudding mix (use the dry powder only)
1 cup cold whole milk
1 cup mini marshmallows
1/2 cup milk chocolate chips or chopped chocolate bar
Instructions
Prepare the Pan: Line a 9x9 inch square baking pan with parchment paper, leaving some overhang on two sides for easy removal later.

Make the Crust: In a medium bowl, stir together the graham cracker crumbs and brown sugar. Pour in the melted butter and mix until the crumbs are fully moistened and the mixture resembles wet sand.

Form the Base: Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Use the flat bottom of a measuring cup to create a compact, solid layer. Place the pan in the refrigerator to chill while you prepare the filling.

Create the Filling: In a large bowl, whisk together the cold milk and the dry chocolate pudding mix for about 2 minutes until it just begins to thicken. Gently fold in the marshmallow fluff until mostly combined.

Fold and Combine: Add the thawed whipped topping to the bowl. Using a spatula, fold gently until the mixture is smooth and no streaks remain. Be careful not to deflate the mixture. Fold in the mini marshmallows and chocolate chips.

Assemble and Freeze: Remove the pan from the refrigerator. Spread the chocolate marshmallow filling evenly over the chilled crust. Cover the pan tightly with plastic wrap or aluminum foil.

Set Thoroughly: Freeze for at least 6 hours, or preferably overnight, until the dessert is completely firm.

Serve: Lift the dessert out of the pan using the parchment paper overhang. Place on a cutting board, let it sit at room temperature for 5-10 minutes to slightly soften for easier slicing, and cut into squares.