Frozen S'Mores Cupcakes

I hope you're enjoying the last bit of our summer months, I know I sure have been. This recipe is perfect to enjoy during our last few weeks of this weather! S'Mores scream summer around the campfire to me, but this new twist allows them to help you beat the heat!

You'll need:
18 graham cracker squares (9 sheets)
1/3 cup butter
1/2 cup chocolate chips
1/4 cup whipping cream
12 square flat S'Mores marshmallows
1 1/2 cup cold milk
1 box (3.9 oz) instant chocolate pudding
1 (8 oz.) container Cool Whip
1/4 cup mini chocolate chips

To Make:
Crush the graham crackers into fine crumbs, melt butter and add to the graham crackers. Place cupcake liners in your cupcake pans and evenly divide and press mixture into the bottoms.

Melt milk chocolate chips by adding whipping cream and heating in a small bowl in the microwave for 30 second icrements, stirring in between. Evenly disperse the melted chocolate on top of the graham cracker crust.

 Top each blob of chocolate with one marshmallow.

Mix the cold milk with the pudding, fold in 1/2 of the Cool Whip container. Top marshmallows with the mixture and freeze for a couple hours.

Take the pans out of the freezer 15-20 minutes before serving, top with remaining cool whip, crushed graham crackers and mini chocloate chips.

Enjoy!

Whipped Cream Frosting

One of my favorite types of recipes are the kinds you can tweek over and over to come up with new and delicious varieties. This recipe for whipped cream frosting is definitely one of them.

All you need is a box of instant pudding, any flavor, any size. Use half the amount of milk the box calls for, mix it up and fold in a tub of whipped cream, that's it! I used vanilla for the cupcakes below and added some red food coloring to get the pink color and added pearl sprinkles.

The possibilities of cake/frosting combos are endless with all the pudding flavors that are available. I think a pistachio flavored frosting would extremely yummy!

Enjoy!