March 29, 2013
I was at the grocery store yesterday and stopped short when I saw Jell-O S’more pudding.
It called out to me like a siren. There were so many possibilities. S’more pop tarts revolutionized the processed breakfast pastry game forever. Nothing before or after has even come close. (Pre-emptive strike: take your brown sugar cinnamon pop tart argument somewhere else–they’re great, but they’re a distant second.)
Could Jell-O S’more pudding also have a game-changing effect?
Unfortunately, the groundbreaking potential was not realized. It was difficult to stir inside the small cup, turning my desire for even texture/flavor distribution into a frustrating endeavor. The marshmallow section was thick and gooey, almost entirely overpowering the chocolate pudding section.
Allegedly, there is graham cracker flavoring embedded in the marshmallows, but I didn’t taste it. To make sure I wasn’t missing it the first time, I ate a second container and had the same experience. Graham crackers are a crucial element of the s’more, the base that holds everything together. They deserve to be better-represented.
This made me a sad panda.
If I were in charge of the universe, the marshmallow layer would have the same consistency as the chocolate pudding on the bottom and there would be a generous layer of graham cracker crumbs in the middle.