S’mores Parfaits

Make cake according to the directions on the package. Allow cake to cool completely.

Melt marshmallows and milk in a saucepan over low heat, stirring constantly until blended. Remove from heat and set aside and allow to cool/thicken.

Place cold whipping cream in a mixer and mix until thick.

At this point you can stir in some food coloring (I chose green because it was St. Patrick’s day) and vanilla into the cooled marshmallow mixture. Slowly add marshmallow mixture to whipped cream. Put the mixture into a pastry bag, or a gallon Ziploc bag that you will use as a pastry bag!

Using your parfait cup or a similar shaped serving cup, punch holes in the chocolate cake. Pull the cake “cylinders” out of the cake and cut each in half.

Break up graham crackers into pea size pieces.

Time to fill the parfait cups! Push the bottom half of the cake cylinders into the parfait glasses. Pipe in the filling, about 1/3 of the way up, into glasses. Sprinkle about 1 Tablespoon of graham crackers into each glass. Then press the top halves of cake cylinders into each glass. Refrigerate until ready to serve.

(Click on the related blog link for a photo tutorial of this recipe).