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!
Ingredients
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.
Frozen S’mores
Ingredients
- 1 box Instant Chocolate Pudding 5.9 oz
- 2.5 cups Cold Milk whole or 2%
- 12-15 Graham Crackers
- 7 oz Marshmallow Creme
- 4 oz Cream Cheese softened
- 8 oz Frozen Whipped Topping thawed
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Instructions
- Line a 9×13 pan with parchment paper, allowing paper to overhang pan. Break 6 graham crackers in half and place 12 graham cracker squares down on the parchment paper. If your pan has square edges you may be able to fit 15 graham cracker squares.
- In a medium bowl, beat together the pudding mix and milk until smooth and creamy. Then stir in about a quarter of the frozen whipped topping (Cool Whip) – just over half a cup. Spoon the pudding over the graham crackers, then spread it out smooth.
- Place pan in the freezer while you mix up the marshmallow layer.
- In a medium bowl, beat together cream cheese and marshmallow cream until smooth. Fold in the rest of the whipping topping. Remove pan from freeze and spoon marshmallow mixture over the pudding, then spread it out smooth.
- Place twelve (or 15) graham cracker squares over the marshmallow layer.
- Cover the pan with foil and freeze for about six hours, until the s'mores are firm enough to slice through.
- Remove from freezer and rest at room temperature for about 10 minutes. Use a long sharp knife to slice the excess filling from around the outer edges of the graham crackers. Then slice in between each cracker. Serve immediately.
- To store for later, place frozen s'mores in an airtight container with piece of parchment paper in between each treat. Store in the freezer for up to three months. After they've been frozen, allow to sit at room temperature for 10 minutes before eating.
Original Method: Video
Watch this video to see the original method for putting the frozen s’mores together:
swords and souls 2 says
Thank you, it is really a very good idea.
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.
Sitran says
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.
Jtibbs says
My pudding isn’t setting up- what did I do wrong?
Leah says
Mine was not setting up either until I realized I didn’t use the instant pudding. Luckily I had a backup.
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!
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!
Arlene says
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
Celeste says
Hi Autumn,
is there a substitute that can be used to replace the cream cheese? or can it just be left out?
Thank you!