Description
A no-bake dessert that captures the essence of summer camping, filled with whipped topping, marshmallows, and chocolate.
Ingredients
- 9 oz dairy-free whipped topping
- 7.5 oz jar gluten-free marshmallow creme or fluff
- 2 cups gluten-free mini marshmallows
- 9 oz dark or semi-sweet chocolate chips (divided)
- 3/4 cup lite coconut milk (from a can, not a carton)
- 2, 8 oz boxes gluten-free graham crackers
Instructions
- Combine the dairy-free whipped topping and marshmallow fluff in a large bowl, whisking until smooth.
- Fold in the mini marshmallows and refrigerate until chilled.
- Reserve 2 tablespoons of chocolate chips and place remaining chips in a bowl. Heat the coconut milk until simmering and pour over chocolate chips; let sit for 5 minutes before whisking until smooth.
- Line a 5×9″ loaf pan with plastic wrap. Spread 1 cup of marshmallow mixture into the bottom, layer in graham crackers, and add more marshmallow mixture and chocolate, repeating layers.
- Cover with plastic wrap and refrigerate overnight.
- Invert onto a cutting board, top with reserved chocolate chips and graham crackers, and slice.
Notes
Use high-quality chocolate chips for a better flavor. Chill the mixture for the right texture. Feel free to get creative with toppings!