Contribution

We made s’mores in early May, when we gradually began family Sunday dinners (al fresco). They were messy, and the smoke nearly drove us away. At the end of May, I served lemon cake. Fewer than half my guests tried it. In retrospect, I think it may have been too hot for cake. For Father’s Day, I’m considering making these:

Frozen S’mores

5 ounces chocolate pudding mix

2 1/2 cups cold milk

30 graham cracker halves

7 ounces marshmallow creme

4 ounces cream cheese, softened

8 ounces frozen whipped topping, thawed

Prepare pudding as directed (except you’ll use a little less milk). Chill. Line 9x13” pan with parchment. Pour in chilled pudding; smooth with spatula. Beat together cream cheese and crème; fold in topping. Spread evenly over pudding. Cover with foil and freeze at least six hours. Remove foil and layer 15 cracker halves on top. Invert and repeat layering on the pudding side. Slice into 15 3” squares and serve.