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
Mandi says
That’s crazy! I can’t imagine not having cool whip! I bet you could make homemade whipping cream and fold that in! ?
Anita says
I just added extra cream cheese. I don’t like whip cream so skipped it. It in the freezer now so I give it a three star the directions could be a little more better
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.
Di5 says
I think it would be difficult to line up the graham cracks on the top and bottom when cutting them. They may be a little off and the cracker would break causing a mess. I think her directions are correct.
BeMorePositive says
…you’d make the graham cracker soggy…i think the instructions were finely put and mine turned out wonderful.
swords and souls 2 says
Thank you, it is really a very good idea.
Monica says
Ok…so I tried this recipe out and all was going well until I left the pudding/marshmallow mixture in the freezer for more than 6 hours. I couldn’t cut through the pudding and had to leave it sitting on the counter for about 30 min. to thaw it a little. It was so frustrating to cut this thing. Once I got the Graham crackers placed on one side and tried to flip it using a cookie sheet and holding the parchment paper tightly around the edges of the cookie sheet, 3 of the pieces fell out (do to the weight of everything against the parchment paper I guess) and landed on the floor. Lol. I was like well, Shoot. This is turning into an epic fail. I managed to have 12 pieces left on the cookie sheet and topped the pudding side with grahams. They wouldn’t stick to it. SO, I used remninats of the marshmallow mixture that were on my knife and cookie sheet to put a little on the underside of each cracker to make them stick. I put them back in the freezer once assembled. We shall see what they are like in a little bit.
Amelia says
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.