Make mouth-watering summer drinks and desserts.

Things You'll Need

  • 1 package (6-serving size) vanilla cook and serve pudding and pie filling mix*
  • 3 cups milk
  • 8 HERSHEY'S Milk Chocolate Bars (1.55 each), broken into pieces
  • 12 (two 4-oz. pkg.) single-serve graham cracker crumb crusts
  • 1-1/2 cups miniature marshmallows
  • 12 HERSHEY'S MINIATURES Milk Chocolate Bars

How to Make

  • 1. Stir together pudding mix and milk in saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil; remove from heat.
  • 2. Add chocolate bar pieces; stir until chocolate is melted and mixture is smooth.
  • 3. Spoon about 1/3 cup pudding mixture into each individual graham crust. Press plastic wrap onto pudding surface; refrigerate until ready to serve. (This step may be done up to 3 days before serving.) 12 desserts.
  • To Serve:** Heat oven to 350°F. Remove plastic wrap. Place 10 to 12 miniature marshmallows on surface of each pudding. Bake 10 minutes or until marshmallows are puffed and lightly toasted. Place on serving plate; gently place unwrapped miniature chocolate bar on top of marshmallows. Serve immediately.
  • *DO NOT use instant pudding mix.
  • **Dessert will be hot, but should cool sufficiently by the time it gets to the table. Pudding will be warm and the chocolate bar will be slightly melted.