6 mini graham cracker pie crusts
1 3.9-ounce package instant chocolate pudding
2 cups milk
For the Topping
2/3 cup marshmallow creme
2 heaping cups frozen whipped topping, thawed
1/4 cup Campfire® Mini Marshmallows, plain or lightly toasted
chocolate curls or mini chocolate chips
2 tablespoons graham cracker crumbs
Place mini graham cracker pie crusts on a small, rimmed baking sheet.
Whisk together instant pudding mix and milk. Allow pudding to set up for 5 minutes.
While the pudding is setting up, prepare the topping by folding the marshmallow creme into the whipped topping. The mixture may appear a little lumpy at first, but it will smooth out as you continue to combine it.
Evenly divide the pudding between the mini pie crusts.
Pipe or spoon the topping onto each of the pies.
Refrigerate for at least 30 minutes.
Before serving, top each pie with mini marshmallows, chocolate curls or chocolate chips and graham cracker crumbs.
Recipe by: My Baking Addiction
Notes: To toast the mini marshmallows, place them on a parchment lined baking sheet that has been lightly sprayed with nonstick cooking spray. Toast them in the oven at 350°F until they are lightly browned. Allow them to cool before adding them as a garnish.