Layers of chocolate pudding and marshmallow creme make these frozen s'mores the best way to enjoy a s'more on a hot summer day!
1boxinstant chocolate pudding6 serving size
8ozfrozen whipped toppingthawed
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. **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 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. 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.
**Some readers have told me they prefer to mix about a quarter of the whipped topping into the chocolate pudding layer to give it a slightly lighter texture. If you do this, just mix the rest of the whipped topping into the marshmallow layer.**