Best Hersheys Smores Pudding Cups Recipes

S'mores Cups image

Provided by Food Network

Categories dessert

Time 15m

Yield 4 servings

Number Of Ingredients 6

3/4 cup marshmallow creme
1/2 cup plus 2 tablespoons chilled heavy cream
1 cup crushed graham crackers, plus 1 graham cracker sheet, broken into rectangles, for garnish
1 1/2 cups chocolate pudding
4 jumbo marshmallows
4 rectangles from a 1.55-ounce chocolate bar

Steps:

Put the marshmallow creme and 2 tablespoons of the heavy cream in a large chilled bowl. Use a hand mixer to beat until the creme is loosened, smooth and shiny. Add the remaining 1/2 cup heavy cream to the bowl and whip to medium peaks, starting on low and then changing to medium speed.
Put 2 tablespoons of crushed graham crackers in the bottom of each of four 9-ounce plastic tumbler cups. Top with 3 tablespoons marshmallow whipped cream, then 3 tablespoons chocolate pudding. Repeat so you have another layer of each ingredient. Refrigerate until ready to serve.
When ready to serve, place the marshmallows onto skewers. Toast the marshmallows over a hot grill (or on the stove top).
Place a toasted marshmallow on top of each s'mores cup. Garnish each with a piece of chocolate bar and graham cracker.

Hershey's S'Mores Pudding Cups image

Provided by barbara lentz @blentz8

Categories Puddings

Number Of Ingredients 11

2 cup(s) graham cracker crumbs
1 stick(s) butter melted
1 pint(s) heavy cream
1/4 cup(s) powdered sugar
1/3 cup(s) hershey's chocolate syrup
3/4 cup(s) sugar
1/2 cup(s) corn syrup
1/4 cup(s) water
1/8 teaspoon(s) salt
2 large egg whites
1/4 teaspoon(s) cream of tartar

Steps:

Mix graham cracker crumbs and melted butter together. Press in bottom of serving dishes.
In a stand mixer beat heavy cream, powdered sugar and hershey's syrup together until mousse consistency. Spoon on top of graham cracker crust.
In a saucepan combine water, sugar, corn syrup and salt to a boil. Let boil 2 minutes remove from heat. Set aside
Beat egg whites and cream of tartar together until stiff peaks. Keep beating and slowly add the corn syrup mixture. Spread on top of mousse layer.
Using a kitchen torch or broiler torch the top until lightly golden. Store in fridge