S'mores Delight (and giveaway winner!)

Last week, I made attempted to make a pie called s'mores delight pie--but there was nothing delightful about that experience. Once I finished the "bake fail," I analyzed what the pie was supposed to have been, from the bottom up:

• Graham cracker layer
• Marshmallow pudding layer
• Graham cracker and chocolate layer
• Whipped cream/marshmallow cream layer
• Toasted marshmallows

Some of those layers sounded a little too . . . familiar. It was a chocolate eclair cake dressed up with marshmallows!

The original pie took five+ hours of prep, then chilled for 12 hours, then another half hour of garnishing. With a classic chocolate eclair cake, the prep could be cut to half an hour at most, chill time, then a five (maybe ten) minute garnish. (And I'm a sloooow cook.)

This recipe is the soft, cool, creamy classic with a s'mores twist. The marshmallows in the center filling begin to dissolve to soft pillows, while the browned marshmallows and melted chocolate on top add a warm crunch. The combination of temperatures and textures is a new take on two classics!

So here's my original recipe: S'mores Delight!

based on Paula Deen's Chocolate Eclair Cake recipe

• 1 (1-pound) box graham crackers
• 2 (3 1/4-ounce) boxes instant French vanilla pudding
• 3 1/2 cups milk
• 1 (8-ounce) container frozen whipped topping, thawed*
• 3 cups mini marshmallows, divided
• 1/2 cup chocolate chips (milk or semi sweet), or as desired#

Butter the bottom of a 13 by 9 by 2-inch pan. Line with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Add 2 cups marshmallows and stir until just combined. Pour the pudding mixture over graham crackers. (Paula divides the pudding in half and places another layer of graham crackers between them.) Cover with another layer of graham crackers. Refrigerate overnight.

Before serving, sprinkle remaining 1 cup mini marshmallows (or more, if you'd like!) over top of the cake. Place under the broiler until marshmallows just begin to brown. Melt chocolate chips in the microwave (you may want to add a small amount of oil or shortening to loosen the chocolate up). Drizzle melted chocolate over marshmallows and serve.

*If desired, half the whipped topping may be replaced with marshmallow creme. Mix the marshmallow creme in the milk thoroughly, then add the pudding. Once mixed, fold in the whipped topping then mini marshmallows.

# The traditional frosting can also be used instead of or in addition to the melted chocolate chips. I'd actually recommend doubling the frosting to put one layer over the bottom layer of graham crackers, before the pudding, as well as on top. Paula Deen's traditional frosting recipe:

• 1 1/2 cups confectioners' sugar
• 1/2 cup cocoa
• 3 tablespoons butter, softened
• 1/3 cup milk
• 2 teaspoons light corn syrup
• 2 teaspoons pure vanilla extract

Blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Pour on cake before refrigerating.

Believe me, even if you want to make the chocolate frosting from scratch (which, by the way, I totally recommend, though I didn't do it), the amount of effort this takes is minuscule compared to the original recipe's call to make hot fudge sauce from scratch, then a pudding from scratch, then marshmallow whipped cream from scratch--and the results are waaay more reliable!

Enjoy!

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And the winner of last week's Ivy Sweater Giveaway, chosen at random by the Random Number Generator, is . . .

Ruthhill74!

Congratulations! Please send your mailing address to waywardgirlscrafts at gmail dot com and we'll get that in the mail to you as soon as possible!

Thank you to everyone who entered--seriously--and stay tuned for more giveaways throughout the month of October (aka birthday central!).