Name: Frozen S’mores
Prep time: 20 min
Total time: 6 h 20 min
Cuisine: American
Ingredients: 1 (5.9-ounce) box instant chocolate pudding; 2 ½ cups whole milk; 2 ½ cups Cool Whip, defrosted and divided; 12 graham crackers, broken in half and divided; 5 ounces cream cheese, at room temperature; 7 ounces marshmallow creme; Pinch of salt

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Frozen S’mores are a delightful twist on the classic campfire treat, offering a cool and creamy dessert perfect for hot summer days. By layering rich chocolate pudding and a fluffy marshmallow-cream cheese mixture between graham crackers, I create a no-bake indulgence that's both refreshing and satisfying.

Why I Love This Recipe

I adore this recipe because it's incredibly easy to make and doesn't require any baking. The combination of creamy chocolate and marshmallow layers provides a nostalgic taste of traditional s’mores, but in a frozen form that's perfect for beating the heat. Plus, it's a hit with both kids and adults alike.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (5.9-ounce) box instant chocolate pudding
2 ½ cups whole milk
2 ½ cups Cool Whip, defrosted and divided
12 graham crackers, broken in half and divided
5 ounces cream cheese, at room temperature
7 ounces marshmallow creme
Pinch of salt

Directions

Line a 9×13-inch baking dish with parchment paper, leaving extra parchment hanging over the sides for easy removal.
In a medium bowl, whisk together the pudding mix, milk, and ½ cup Cool Whip until smooth and creamy.
Arrange half of the graham crackers evenly in the bottom of the prepared baking dish. Spread the pudding mixture over the graham crackers in an even layer. Place the dish in the freezer to chill.
In another medium bowl, beat together the cream cheese and marshmallow creme until smooth. Fold in the remaining 2 cups of Cool Whip and a pinch of salt.
Spread the cream cheese mixture evenly over the chilled chocolate layer. Top with the remaining graham crackers.
Cover the dish with foil and freeze for at least 6 hours, or until firm enough to cut through.
Remove the frozen s’mores from the pan by lifting with the overhanging parchment paper. Place on a cutting board and slice into 12 squares, using the graham crackers as a guide. Trim any excess filling if desired.

Servings and Timing

This recipe yields 12 servings. Preparation time is approximately 20 minutes, with a total time of 6 hours and 20 minutes, including freezing.

Variations

To add a chocolaty twist, I sometimes use chocolate graham crackers instead of regular ones. For an extra indulgent treat, I spread a layer of melted chocolate on the bottom graham crackers before adding the pudding layer.

Storage and Reheating

If I'm not serving the frozen s’mores immediately, I wrap each square individually in plastic wrap and place them in a freezer-safe container or zip-top bag. They can be stored in the freezer for up to 3 months. When ready to enjoy, I let them sit at room temperature for about 10-15 minutes to soften slightly before serving.

FAQs

How do I store leftover marshmallow fluff?

Store-bought marshmallow creme can be kept at room temperature for a couple of months due to its high sugar content. To extend its shelf life, I prefer to store it in the refrigerator after opening.

Can I make these ahead of time?

Absolutely! I often assemble the frozen s’mores up to 24 hours in advance. When I'm ready to serve them, I let them sit at room temperature for 15-20 minutes to soften slightly.

What can I serve with frozen s’mores?

While these treats are delightful on their own, I sometimes serve them with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra indulgent dessert.

Can I use homemade whipped cream instead of Cool Whip?

Yes, homemade whipped cream can be used as a substitute for Cool Whip. However, I ensure it's whipped to stiff peaks to maintain the structure of the layers.

How do I prevent the graham crackers from becoming soggy?

To keep the graham crackers crisp, I make sure the pudding and marshmallow layers are well-chilled before assembling. Also, I serve the frozen s’mores shortly after removing them from the freezer to maintain their texture.

Conclusion

Frozen S’mores are a delightful and refreshing take on the classic campfire treat. With layers of creamy chocolate pudding and fluffy marshmallow filling sandwiched between graham crackers, they offer a perfect balance of flavors and textures. Easy to prepare and freezer-friendly, these treats are ideal for summer gatherings or whenever I crave a cool, sweet indulgence.

Frozen S’mores

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Author: Sue
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 6 hours 20 minutes
Yield: 12 servings
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

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Description

Frozen S’mores are a refreshing no-bake dessert featuring layers of chocolate pudding and marshmallow-cream cheese filling sandwiched between graham crackers, perfect for hot summer days.

Ingredients

1 (5.9-ounce) box instant chocolate pudding
2 ½ cups whole milk
2 ½ cups Cool Whip, defrosted and divided
12 graham crackers, broken in half and divided
5 ounces cream cheese, at room temperature
7 ounces marshmallow creme
Pinch of salt

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Instructions

Line a 9×13-inch baking dish with parchment paper, leaving extra parchment hanging over the sides for easy removal.
In a medium bowl, whisk together the pudding mix, milk, and ½ cup Cool Whip until smooth and creamy.
Arrange half of the graham crackers evenly in the bottom of the prepared baking dish. Spread the pudding mixture over the graham crackers in an even layer. Place the dish in the freezer to chill.
In another medium bowl, beat together the cream cheese and marshmallow creme until smooth. Fold in the remaining 2 cups of Cool Whip and a pinch of salt.
Spread the cream cheese mixture evenly over the chilled chocolate layer. Top with the remaining graham crackers.
Cover the dish with foil and freeze for at least 6 hours, or until firm enough to cut through.
Remove the frozen s’mores from the pan by lifting with the overhanging parchment paper. Place on a cutting board and slice into 12 squares, using the graham crackers as a guide. Trim any excess filling if desired.