Take 2 Tbsp. chopped chocolate and set it aside. In a small bowl, microwave remaining chocolate for about 1 minute, or until melted, stirring every 30 sec. Once chocolate is completely melted, set aside.
Beat whipping cream with a mixer on high until soft peaks form. Then add in marshmallow crème and beat for about 30 seconds. Add milk and blend until fully combined.
Set dixie cups on a try and spoon 2 tsp crushed graham crackers into each cup. Then add 3 or 4 mini marshmallows, topped with about 2 tsp melted chocolate and 3 Tbsp whipped cream/ marshmallow mixture. Repeat all layers.
Top with remaining chopped chocolate and remaining crushed graham crackers. Insert popsicle sticks into the cups for a handle.
Storage:Store your pops in the freezer for up to 3 months.Tips:
For this recipe, I highly recommend using a stand mixer or a hand mixer. This isn’t a recipe you can make by hand with a whisk.
To make crushed graham crackers, you can place the graham crackers in a Ziploc bag and use a rolling pin to crumble them.
You can also purchase graham cracker crumbs in a box next to the pudding mix in most grocery stores. These will be a fine consistency; not coarsely crushed.