One of the reasons I look forward to getting the Paula Deen magazine every 2 months, is that I know there will be fantastic dessert recipes in them. The new May-June has so many great recipes in them, that by the time I try them all, I will be wearing a tent.
2 (3.3 oz) packages white chocolate instant pudding mix
3 cups whole milk
1 teas vanilla
1 (8 oz) container frozen whipped topping, thawed
1 (7 oz) jar marshmallow crème
1 (14.4 oz) package graham crackers
1 cup grated bittersweet chocolate
1 (13 oz) jar chocolate-hazelnut spread *like Nutella
1 1/3 cups chocolate syrup
In a large bowl, bet pudding mix, milk and vanilla with a mixer on medium-low speed until thickened. In a medium bowl, beat whipped topping and marshmallow crème with mixer at medium speed until smooth. Beat whipped topping mixture into pudding mixture until well blended.
In the bottom of a 13×9″ freezer safe baking dish, arrange one-third of graham crackers in an even layer, breaking crackers as needed to entirely cover bottom of dish. Spread half of pudding mixture over crackers and sprinkle with half of the grated chocolate. Repeat the layers once and top with remaining graham crackers.
In a medium bowl, beat chocolate syrup and the hazelnut spread on medium until well combined; spread over graham crackers. Cover pan and freeze for at least 8 hours to 2 days before serving.
Store leftovers in freezer, as the chocolate topping will soften and become a sauce if just refrigerated. But it won’t alter the wonderful flavor if you place in fridge…
Thanks Paula Deen, this one will be made many many times this summer, I’m sure!