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Apr 22, 2018







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 S’mores parfait

 
1 box instant chocolate pudding
2 cups milk
4-6 honey graham crackers
As many mini marshmallows as you want
 
Make pudding according to directions. Divide into serving dishes (anywhere from four to eight, depending on how big you want the servings to be). Let chill for about 5 minutes, until pudding is soft set. Put graham crackers in a zip-top plastic bag, then use a rolling pin to crush them. Sprinkle on top of pudding (again, you can add as much or as little as you want). Top with mini marshmallows. 




S'mores parfait
Just desserts

07/17/14
By Meghan Siegler msiegler@hippopress.com



 Having made it to July without a campfire in sight, I decided that, rather than dragging out the fire pit (which technically requires a permit) to make a tiny fire over which to roast marshmallows, I should make something more s’mores-esque, minus the hassle, for this week’s dessert. Sure, nothing can replace an actual s’more — especially one made with a half-burnt, kind of dirty marshmallow roasted by a well-meaning child — but when you’re nowhere near a campsite and a backyard fire seems like too much work, anything resembling a s’more will satisfy someone who’s looking for a taste of summer.

I pictured chocolate pudding instead of a bar of milk chocolate, topped with graham cracker crumbles and mini marshmallows. A quick online search showed me that, no surprise, I wasn’t the first dessert-maker to come up with the idea. I glanced through some of the recipes, including s’mores bars and s’mores trail mix, but I ultimately went with my initial s’mores parfait idea.
It’s as easy as making chocolate pudding, dividing it into serving dishes and refrigerating until soft set, then topping with crushed graham crackers and mini marshmallows. That’s it. You can make four really good-sized servings with one box of pudding, or eight smaller servings, which were perfect for my four kid taste-testers — who, incidentally, devoured their parfaits and gave them rave reviews. 
— Meghan Siegler
 
As seen in the July 17, 2014 issue of the Hippo.





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