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:
LAUREN GLOWACKY says
Can’t wait to try this. My question: Is there an alternative to using Cool Whip. Not a fan of its flavor.
Carol says
My whole family loved them! Super fun to make, and easy too!
Tricia says
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!
Linda says
Messy as all get out but very delicious! Easy to make!
Mary Kerrigan says
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.
autumn says
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.
Amy says
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.
Elizabeth says
Almond milk will not allow the pudding to set. I’ve tried it and it doesn’t work.
autumn says
Thanks for letting us know Elizabeth!
Tiffany Stange says
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.
Carol says
I used lactaid milk and they came out perfect!
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.
Carol Laframboise says
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.
Autumn Baldwin says
Thanks for the tip, Carol!