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.
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 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.
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.
Watch this video to see how to make them (recipe card below):
Frozen S'mores
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.
- 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. 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.
- 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. After they've been frozen, allow them to rest at room temperature about 10 minutes before eating for the best texture.
Looking for more cold treats? Try these recipes:
How to make Oreo ice cream sandwiches
Raspberry Cheesecake Icebox Cake
Tina says
Can u use canned pudding?
Denise says
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
autumn says
I used less milk to make sure it sets up a little thicker. Good luck!
Sherry says
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!
Julie says
These were amazing!!!
Lori Kogelnik says
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!
Diana says
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.
Andrea says
What can I use in place of cool whip, they don’t sell that where I live
Deb says
…but – why wouldn’t you simply line the pan with graham wafers first, then pour on the pudding, then, after chilling, add the cream layer, then more graham wafers? I made this dessert following the instructions, and it’s delicious, but I won’t use the tedious directions again. I’m giving it a three star rating because of the directions.
swords and souls 2 says
Thank you, it is really a very good idea.