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S'mores Icebox Dessert




Source of Recipe


Taste of the South


Recipe Link: http://www.tasteofthesouthmagazine.com/recipes/view.php?id=1501

List of Ingredients




2 (3.5-ounce) packages instant white-chocolate pudding mix
3 cups milk
1 teaspoon vanilla extract
1 (8-ounce) container frozen nondairy whipped topping, thawed
1 (7-ounce) jar marshmallow crème
1 (16-ounce) package graham crackers
1 cup grated bittersweet chocolate
1/2 cup heavy cream
1/4 cup light corn syrup
8 (1-ounce) squares bittersweet chocolate, chopped


Recipe



In a medium bowl, combine pudding mixes, milk, and vanilla, whisking for 2 minutes, or until thickened.

In a separate medium bowl, combine whipped topping and marshmallow crème, beating at medium speed with an electric mixer until smooth. Add marshmallow mixture to pudding mixture, whisking to combine.

Place a single layer of crackers in the bottom of a 13-x-9-x-2-inch baking dish. Do not crumble. Gaps may be filled with broken crackers, if desired.

Spoon half of pudding mixture over crackers and spread evenly. Sprinkle pudding mixture with 1/2 cup grated chocolate. Repeat layers of crackers, remaining pudding mixture, and grated chocolate, ending with crackers.

In a small saucepan, heat cream and corn syrup until bubbly. Pour over chopped chocolate, whisking until smooth. Spread chocolate mixture over crackers. Refrigerate for 4 hours. Store, covered tightly, in refrigerator.