This can be made as one 9 inch pie, or in individual mini-pies

1 - 9 inch graham cracker crust

1 - 7 ounce jar marshmallow crème

1 - 3.9 ounce package instant chocolate pudding mix

1 - cup chocolate shell topping (optional)

Directions

• 
  Spread marshmallow cream in the graham cracker crust.
  
• 
  Prepare chocolate pudding according to package directions and pour over marshmallow cream.
  
• 
  Cover top with chocolate shell topping.
  
• 
  Refrigerate for 1 1/2 hours, then serve.
  

4 cups honey graham cereal

3 tablespoons margarine

6 cups miniature marshmallows

1/4 cup light corn syrup

1 1/2 cups milk chocolate chips

• 
  Coat a 9x13 inch dish with cooking spray.
  
• 
  Place cereal into a large bowl; set aside.
  
• 
  In a medium saucepan over low heat, melt margarine.
  
• 
  Add marshmallows and corn syrup and stir until melted and smooth.
  
• 
  Stir in chocolate chips until melted.
  
• 
  Remove from heat and pour over waiting cereal; stir well to coat.
  
• 
  Press into prepared pan.
  
• 
  Cool completely before cutting into squares.
  

3 sections of a Hershey’s chocolate bar,

1 graham cracker rectangle broken into two squares along the dotted line,

a marshmallow,

a marshmallow roasting stick

Ingredients

• 
  Put the chocolate on 1 square of the graham cracker.
  
• 
  Keep the other cracker piece ready for the top.
  
• 
  Place the marshmallow on the end of your stick.
  
• 
  Carefully roast the marshmallow over the fire by holding it about 2 inches above the fire, rotating it until it is golden brown. (Adult supervision needed.)
  
• 
  With help from an adult or a buddy, grasp the marshmallow between the graham cracker with chocolate and the other cracker piece.
  
• 
  Gently squish the marshmallow so that the chocolate will melt.
  
• 
  Be careful – it will be hot. This can be tricky, especially if it’s dark!
  
• 
  Let it cool before you take a bite.