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 (I like this 9×13 Pyrex pan). 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!)
Watch this video to see how to make them (recipe card below):
- 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
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- Line a 9×13 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 9×13 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 9×13 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.
Looking for more cold treats? Try these recipes:
How to make Oreo ice cream sandwiches
Raspberry Cheesecake Icebox Cake
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