S’mores Slab Pie

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Prep 45 min
Total 3 hr 10 min
Servings 16

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S’mores get a sheet-pan makeover in this summery treat loaded with marshmallow creme and chocolate pudding atop a buttery graham cracker crust.

By Betty Crocker Kitchens

Updated Mar 20, 2018

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Ingredients

Crust

3 cups finely crushed graham crackers (46 squares)
3/4 cup butter, melted
1/2 cup granulated sugar

Filling

3 1/2 cups milk
2 boxes (3.4 oz each) Jell-O™ Cook & Serve chocolate pudding & pie filling mix (not instant)
1 cup dark chocolate chips

Topping

4 oz (half of 8-oz package) cream cheese, softened
2 jars (7 oz each) Kraft Jet Puffed marshmallow creme
2 cups (from 8-oz container) Cool Whip frozen whipped topping, thawed

Decoration

1/4 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
1/4 cup coarsely crushed graham crackers (2 squares)

Make With

Betty Crocker Frosting

Steps

1

Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
2

In medium bowl, mix Crust ingredients with fork until well blended. Press evenly in bottom and up sides of pan. Bake 10 to 14 minutes or until set. Cool 10 minutes.
3

Meanwhile, in 4-quart saucepan, cook milk and pudding mixes over medium heat 10 to 14 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add chocolate chips; stir until melted and smooth. Pour into baked crust; spread evenly. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 2 hours or until set.
4

When ready to serve, remove plastic wrap from filling. In large bowl, beat cream cheese and marshmallow creme with electric mixer on medium speed until smooth. Beat in whipped topping. Drop by spoonfuls over chilled pudding layer; spread evenly over top.
5

In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Using a fork, drizzle warmed frosting and sprinkle 1/4 cup graham cracker pieces over top.
6

Cut into 4 rows by 4 rows. Cover and refrigerate any remaining pieces.

Tips from the Betty Crocker Kitchens

tip 1
To ensure success of this recipe, be sure to use pudding that is cooked on the stovetop and not instant.
tip 2
No dark chocolate chips? Replace with semisweet chocolate chips.

Nutrition

450 Calories, 20g Total Fat, 4g Protein, 64g Total Carbohydrate, 42g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 450

Calories from Fat: 180

Total Fat: 20g; 30%

Saturated Fat: 12g; 58%

Trans Fat: 1/2g

Cholesterol: 35mg; 12%

Sodium: 280mg; 12%

Potassium: 210mg; 6%

Total Carbohydrate: 64g; 21%

Dietary Fiber: 2g; 8%

Sugars: 42g

Protein: 4g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 0%; 0%

Calcium: 10%; 10%

Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;