Frozen S’mores

In today’s post: Frozen s’mores are the perfect way to enjoy the flavor of s’mores while cooling off on a hot summer day – no campfire necessary! They’re easy to make and keep in the freezer to enjoy anytime.

Updated Frozen S’mores Recipe

I first posted this frozen s’mores recipe way back in 2016, and it’s been my most popular summer recipe ever since. These treats really are delicious! The fluffy marshmallow layer and creamy chocolate pudding layer are sandwiched between graham crackers that get slightly soft, like an ice cream sandwich. I’ve updated the post with new photos and a simpler method for putting these treats together!

You only need six ingredients to make frozen s’mores:

• Graham Crackers
• Instant Chocolate Pudding Mix: look for a 5.9 oz box or purchase two 3 oz boxes
• Milk: use whole milk or 2% milk
• Marshmallow Creme, aka marshmallow fluff
• Cream Cheese
• Cool Whip: remember to put this in the fridge as soon as you buy it so it will be thawed and ready to use

How to Make Frozen S’mores

Today I’m sharing a new simplified method for making these easy frozen treats. It takes about 20 minutes of time to put the s’mores together, and then they’ll need to freeze for six hours before cutting and serving. (If you are looking for the original method, see the video at the very end of the post.)

Start with Graham Crackers

Start by lining a 9×13 pan with parchment paper. Then lay out 12 graham cracker halves on the parchment paper with just a little room between each one. *If you have a 9×13 pan with square edges use that instead and you’ll be able to fit 15 graham cracker halves!*

Chocolate Layer

Next, mix the chocolate pudding mix with 2.5 cups of cold milk, beating or blending until smooth. Then beat in a quarter of the cool whip, or just over half a cup. *This lightens up the pudding layer so it doesn’t freeze rock hard.* Spoon the chocolate pudding mixture over the graham crackers, then spread out in an even layer. Place pan in the freezer to set while you make the marshmallow layer.

Marshmallow Layer

Next, beat together 4 oz of cream and cheese and the marshmallow creme until smooth. Fold in the rest of the cool whip. Remove the pan from the freezer and spoon the marshmallow layer over the chocolate pudding. Then spread the marshmallow layer out smooth.

Top with Graham Crackers

Now place twelve more graham cracker halves on top of the marshmallow layer. Cover the pan tightly and freeze for six hours or until layers are firm enough to slice.

Slice and Serve

Remove the pan from the freezer and let it sit at room temperature for about ten minutes. Then pull on the parchment paper to lift the s’mores out of the pan. Place them on a cutting board and use a long sharp knife to cut the excess from around the outside of the graham crackers. Then slice in between each graham cracker. Serve immediately or stack in an airtight container with pieces of parchment paper in between each s’more and keep in the fridge for up to three months.