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dessert recipes
June 18, 2019

Easy frozen s’more sandwiches

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!

It’s summer, which means it time for the blogging world (and the rest of the world?) to go crazy about s’mores again. Seriously, smores are like the pumpkin spice of July, right? Let’s make s’mores everything! And it turns out I’m just as guilty as all the other bloggers. This year I’ve already shared s’mores cake mix cookies and s’mores crack (aka Golden Graham bars), both of which are ridiculously delicious.

And last year I shared my favorite s’mores pizza recipe, which has a graham cracker crust and is just about the best way to get the gooey goodness of s’mores without a campfire. Today I’m reaching into the archives to share this recipe for frozen s’mores, which I first published three years ago.

Frozen s'mores are a great way to enjoy all the flavor of s'mores in a cold treat! Keep them in your freezer so you can enjoy them anytime.

These frozen s’mores are the perfect treat for a hot summer day because you get all the chocolate/marshmallow/graham cracker taste in a cold refreshing format. They’re easy to make and keep in the freezer so you can hand them out next time you have a bunch of kids running through the sprinkler in your backyard.

Frozen smores: layers of chocolate pudding and marshmallow creme sandwiched in between graham crackers and frozen!

Frozen S’mores Recipe

Frozen s’mores are easy to put together with just a couple of ingredients. Graham crackers, chocolate pudding, and marshmallow creme, plus cream cheese and cool whip.

Frozen s'mores ingredients

You start by making the pudding and marshmallow layers, and freezing them in a 9×13 pan until they are hard enough to slice. At that point you slice the layers up and sandwich them between graham crackers. Frozen s’mores can then be eaten right away or stored in a zip top bag in the freezer. I like to keep them in the freezer for a few hours because the graham crackers will get a little soft, making them taste a bit more like an ice cream sandwich.

Reader Tips for better Frozen S’mores

I’ve had some readers comment that the chocolate pudding mixture freezes harder than the marshmallow layer. This is true. I’ve changed the recipe card to recommend letting the finished s’mores sit out at room temperature for 15-20 minutes before serving to give the pudding layer time to soften. However, the pudding layer will still be more like a fudge bar in consistency, while the marshmallow layer stays a little softer.

Additionally, some readers have commenting that mixing about a quarter of the whipped topping into the chocolate pudding mixture helps to lighten up that layer so it doesn’t freeze quite as hard (mix the rest of the whipped topping into the marshmallow mixture as directed; you don’t need any extra whipped topping).

Finally, your graham crackers may not immediately stick to the chocolate layer when you are assembling them. That’s ok. Just sit them with the chocolate layer down for about ten minutes at room temp and the pudding should soften up enough that graham cracker should stick.

One last thing to remember: freezer temperatures vary. If your freezer isn’t super cold, it might take more than the 6 hours listed to freeze the layers. Or if your freezer is super cold, it may take more than 15 minutes at room temp for them to soften up enough to easily eat. (Think ice cream – if it’s rock hard coming out of your freezer, these bars will be too!)

Video

Watch this video to see how to make them (recipe card below):

Frozen smores: layers of chocolate pudding and marshmallow creme sandwiched in between graham crackers and frozen!
Print Recipe
4.5 from 16 votes

Frozen S'mores

Layers of chocolate pudding and marshmallow creme make these frozen s'mores the best way to enjoy a s'more on a hot summer day!
Prep Time20 mins
Freezing Time6 hrs
Total Time20 mins
Course: Dessert
Keyword: s'mores
Servings: 15

Ingredients

  • 1 box instant chocolate pudding 6 serving size
  • 2.5 cups cold milk
  • 16 graham crackers
  • 7 oz marshmallow creme
  • 4 oz cream cheese softened
  • 8 oz frozen whipped topping thawed

Instructions

  • Line a 9x13 pan with foil or parchment paper, allowing paper to overhang pan.
  • In a medium bowl, whisk together pudding mix and milk until smooth and creamy. Pour into 9x13 pan and spread into an even layer. **See note**
  • Chill pudding layer while you mix up the marshmallow layer.
  • In a medium bowl, beat together cream cheese and marshmallow cream until smooth. Fold in whipping topping.
  • Spread marshmallow layer over chocolate layer. Cover with foil.
  • Freeze layers about 6 hours, until firm enough to cut through (freezing time will vary depending on how cold your freezer is). Use the foil or parchment paper to remove layers from 9x13 pan and place on a cutting board.
  • Break 15 graham crackers in half. Slice pudding/marshmallow layers into 15 squares the same size as the graham crackers. If your layers have frozen very hard you may want to wait 15 minutes before slicing.
  • Sandwich layers in between two graham crackers. (Watch the video in the post for an easy way to do this.)
  • Eat right away or store sandwiches in the freezer in an airtight bag or container. Graham crackers will soften slightly if stored in the freezer for a while, and I think that makes these taste even better. After they've been frozen, allow them to rest at room temperature 15-20 minutes before eating for the best texture.

Notes

**Some readers have told me they prefer to mix about a quarter of the whipped topping into the chocolate pudding layer to give it a slightly lighter texture. If you do this, just mix the rest of the whipped topping into the marshmallow layer.**

 

 

Looking for more cold treats? Try these recipes:

How to make Oreo ice cream sandwiches

Raspberry Cheesecake Icebox Cake

Brownie bottom ice cream cake

 

 

Frozen s'mores are a great way to enjoy all the flavor of s'mores in a cold treat! Keep them in your freezer so you can enjoy them anytime.

 

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38 Comments

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Comments

  1. Natalie says

    February 22, 2021 at 5:31 pm

    3 stars
    This turned out just okay for my family. The marshmallow layer had wonderful flavor, but took a lot more than 6 hours to freeze. However, my biggest complaint was with the chocolate pudding layer – it hardened into a rock solid ice layer that was unpleasant to eat and didn’t pair well with the marshmallow layer. I won’t be making this specific recipe again, but I will be trying out various ways of using this new marshmallow/cool whip/cream cheese mixture!

    Reply
  2. jessica says

    July 4, 2020 at 1:48 pm

    5 stars
    This recipe is amazing! I used one of those rocker pizza cutters to cut them and it was so easy!

    Reply
  3. Tonya says

    June 25, 2020 at 4:43 pm

    Could you put the crackers on the put in the freezer again? Want to make for sat but have to work go to bbq right after work so just wondering if the crackers will be ok in freezer over night

    Reply
    • Autumn says

      March 15, 2021 at 8:02 pm

      Yep. The crackers do get a little softer but they still taste great.

      Reply
  4. LAUREN GLOWACKY says

    June 24, 2020 at 12:19 pm

    4 stars
    Can’t wait to try this. My question: Is there an alternative to using Cool Whip. Not a fan of its flavor.

    Reply
  5. Carol says

    June 18, 2020 at 9:29 pm

    5 stars
    My whole family loved them! Super fun to make, and easy too!

    Reply
    • Tricia says

      June 20, 2020 at 10:04 am

      5 stars
      Carol, I’ll be making these today. It looks delicious. I’m a little worried however because I’m not sure if the graham cracker will stick to the pudding/cool whip mixture since the directions say to place it on after it freezes. Did yours stick? Any tips? Thanks!

      Reply
  6. Linda says

    June 14, 2020 at 1:09 pm

    Messy as all get out but very delicious! Easy to make!

    Reply
  7. Mary Kerrigan says

    June 2, 2020 at 10:38 am

    Does this require whole milk or can I substitute almond milk or 2%. Almond milk is what we usually have on hand. Our kids are grown and regular milk spoils before we can use it all.

    Reply
    • autumn says

      June 2, 2020 at 10:44 am

      Hi! 2% milk will work just fine. I’ve never tried it with almond milk, but I’d guess it would work too. Good luck.

      Reply
      • Amy says

        July 4, 2020 at 11:31 pm

        5 stars
        The pudding layer came out icy even after the 10 min thaw. My friend thinks it’s because I used 1% milk and not higher fat. The flavor is great though and the recipe was pretty easy to make.

        Reply
    • Elizabeth says

      June 7, 2020 at 3:32 pm

      Almond milk will not allow the pudding to set. I’ve tried it and it doesn’t work.

      Reply
      • autumn says

        June 10, 2020 at 10:27 am

        Thanks for letting us know Elizabeth!

        Reply
      • Tiffany Stange says

        June 17, 2020 at 3:21 pm

        Almond milk makes great pudding, it’s just not a 1:1 ratio. Start with half the amount of recommended cow’s milk and add more as needed. This also means, for this recipe, you will need two boxes of the 6 serving pudding mix because less almond milk means less volume. My boys can’t have dairy so I do this a lot.

        Reply
        • Carol says

          July 8, 2020 at 9:20 pm

          5 stars
          I used lactaid milk and they came out perfect!

          Reply
  8. Amelia says

    July 25, 2019 at 11:33 am

    5 stars
    I made (and served) these today as an alternative to an ice cream cake for an employee birthday. It was a hit!
    I followed directions so far as layering and freezing, however I did not place the graham crackers on top and then cut, I took one piece of graham cracker and eyeballed how wide to cut and went from there. Once cut, I then sandwiched the ‘smore’ between the two crackers.
    I think the next time I do this, I will also fold a little whipped cream into the pudding mixture to lighten that up a little so it does not freeze as hard.

    Reply
    • Carol Laframboise says

      August 4, 2020 at 11:57 am

      I added a large spoonful of the whipped topping into the pudding and it made it much easier to cut. I also put the graham crackers on while adding the layers and it worked great.

      Reply
      • Autumn Baldwin says

        March 15, 2021 at 7:45 pm

        Thanks for the tip, Carol!

        Reply
  9. swords and souls 2 says

    July 2, 2019 at 9:18 pm

    5 stars
    Thank you, it is really a very good idea.

    Reply
  10. Julie says

    June 8, 2019 at 5:45 pm

    5 stars
    These were amazing!!!

    Reply
    • Lori Kogelnik says

      June 25, 2019 at 3:38 pm

      2 stars
      I followed the directions and my pudding layer barely covered the bottom of a 13×9. I had to make a game decision to transfer to an 8×8 pan. Disappointing instructions!

      Reply
      • Diana says

        July 4, 2019 at 10:20 am

        Did you use the 6 serving size box of pudding? The “regular” box is only a 4 serving size, so you have to get the larger one.

        Reply
      • Sitran says

        June 27, 2020 at 10:59 pm

        I don’t think it’s the instructions since the rest of us didn’t have that problem, you had to have used the wrong size pudding box. Why don’t you give it another try.

        Reply
    • Jtibbs says

      April 19, 2020 at 11:33 am

      My pudding isn’t setting up- what did I do wrong?

      Reply
      • Leah says

        June 21, 2020 at 4:28 pm

        Mine was not setting up either until I realized I didn’t use the instant pudding. Luckily I had a backup.

        Reply
  11. Sherry says

    June 8, 2019 at 11:20 am

    4 stars
    I made these using real homeade from scratch chocolate pudding because I don’t like the taste of instant pudding. They were amazing!! The combination of cream cheese, whipped topping and marshmallow creme is wonderful!

    Reply
  12. Denise says

    August 19, 2016 at 2:24 pm

    I can’t wait to make this! My pudding package calls for 3 cups of milk. Do you use less to make the pudding more fudge like or does your pudding call for 2.5 cups. Just want to make sure I am doing it right! Thanks

    Reply
    • autumn says

      August 24, 2016 at 10:38 am

      I used less milk to make sure it sets up a little thicker. Good luck!

      Reply
      • Arlene says

        June 16, 2020 at 7:16 pm

        I have it now setting up in the freezer, should I wait a little prior to placing the crackers on so they STICK to the pudding??? Someone said it was too frozen and the cracker didn’t stick !!
        Arlene

        Reply
      • Celeste says

        July 8, 2020 at 3:02 pm

        Hi Autumn,
        is there a substitute that can be used to replace the cream cheese? or can it just be left out?
        Thank you!

        Reply

Trackbacks

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I'm Autumn, a mom of five who loves ice cream, Masterpiece Theatre, and clothes that hide the fact that I eat so much ice cream. When I was 18 I got a job at a craft store and told everyone (regularly) how much I hated crafts. Well, things change! Read More…

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