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Heavenly S’mores Pie – Kids in the Kitchen

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Today’s recipe is the last of the NEW s’mores recipe, but don’t fear.  I will be back tomorrow with s’more recipes with a s’mores round up post.  This is also the last of my kids in the kitchen series for the summer.  I adapted this one from the BHG New Junior Cookbook. According to the recipe for this heavenly s’mores pie, if you just this into 12 squares it is 343 calories. I think this is actually pretty good for a dessert.

This could be easily reduced by using sugar free hot fudge, reduced fat whipped topping, and sugar free pudding.  I used skim milk when making mine.  The recipe didn’t specify the type of milk used though.  I must also admit, I just mine into 9 pieces and it was loved by all.  I also used the entire tub of cool whip instead of the original 1/2 carton listed in the recipe.  This would also alter the calories.

Heavenly S'mores Pie | realmomkitchen.com

I shared this Heavenly S’mores Pie with some friends at a pool party and it was gone in minutes and there were even requests for more.  Even though this is a kid’s recipe, anyone can make it and enjoy it.

Heavenly S'mores Pie | realmomkitchen.com
Heavenly S'mores Pie | realmomkitchen.com

Kids in the Kitchen - Heavenly S'mores Pie

Real Mom Kitchen

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Ingredients
  

  • cup butter
  • 18 graham cracker squares
  • cup sugar
  • 1 12 oz jar of hot fudge ice cream topping
  • 2 cups mini marshmallows
  • 1 ½ cups cold milk
  • 1 5.9 oz chocolate fudge instant pudding
  • 1 8 oz container frozen non-dairy whipped topping, thawed
  • ¼ cup mini semi sweet chocolate chips

Instructions
 

  • Place butter in a microwave safe bowl. Cover bowl with waxed paper and Microwave for 30 to 40 seconds until melted. Carefully remove from the microwave using hot pads.
  • Place graham crackers in s freezer zipper bag. Zip closed and crush crackers using a rolling pin. You will need 1 1/2 cup of graham cracker crumbs.
  • In an 8 x 8 x 2 inch square pan, add the melted butter, graham cracker crumbs, and sugar. Stir until all the crumbs are wet.
  • Take out 1/3 cup of the crumb mixture and set aside to top the pie later.
  • Press the remaining crumbs into the bottom of the 8 x 8 x 2 pan. You can use the bottom of a measuring cup or glass to help you do this. Place the crust in the freezer for 10 minutes.
  • Take the lid off of the fudge topping. Place the jar in the microwave for 30-45 seconds until thin enough to pour.
  • After the crust has been in the freezer for 10 minutes, pour the heated fudge sauce over the crust and use the back of a spoon to spread it evenly over the crust. Then sprinkle 1 cup of the mini marshmallows over the fudge.
  • In a large bowl, add the milk and pudding mix. Beat with an electric mixer for 2 minutes. Use a rubber scraper and fold the whipped topping into the pudding.
  • Pour into the 8 x 8 x 2 pan over the marshmallows and spread evenly. Sprinkle the remaining 1 cup of marshmallows, reserved 1/3 cup graham cracker mixture, and 1/4 cup mini chocolate chips.
  • Cover the 8 x 8 x 2 pan with foil and refrigerate for atleast 1 hour. Serves 9-12.
Tried this recipe?Let us know how it was!

Recipe adapted from BHG New Junior Cookbook

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10 Comments

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  8. The recipe says to add sugar to the graham crust, but sugar isn’t listed in the ingredient list. How much should it be?

  9. You are really S’mores lover like I am also! Another really yummy recipe! Great job.

  10. This is not a dessert that is a calorie counters friend, but it definitely looks so good! I wish I could run home and make this.