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Frozen S’mores Recipe

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4.1 from 56 reviews

Frozen S’mores are a delicious no-bake dessert featuring layers of creamy chocolate pudding, fluffy marshmallow crème, and crunchy graham crackers, all frozen into a perfectly sliceable treat. This easy-to-make recipe combines classic s’mores flavors in a refreshing, chilled form that’s perfect for warm days or whenever you crave a nostalgic sweet with a cool twist.

Ingredients

Chocolate Pudding Layer

  • 1 box Instant Chocolate Pudding (5.9 oz)
  • 2.5 cups Cold Milk (whole or 2%)
  • About 0.5 cups Frozen Whipped Topping (thawed, part of 8 oz total)

Base and Topping

  • 12-15 Graham Crackers

Marshmallow Layer

  • 7 oz Marshmallow Creme
  • 4 oz Cream Cheese (softened)
  • 7.5 oz Frozen Whipped Topping (thawed, remainder of 8 oz total)

Instructions

  1. Prepare the Pan and Graham Cracker Base: Line a 9×13-inch pan with parchment paper, allowing the edges to overhang for easy removal. Break 6 graham crackers in half to create 12 squares and arrange them evenly on the bottom of the pan. If your pan has square edges, you may fit up to 15 squares.
  2. Make the Chocolate Pudding Layer: In a medium bowl, whisk together the instant chocolate pudding mix and cold milk until smooth and creamy. Stir in about one-quarter of the thawed whipped topping (just over half a cup). Spread this pudding mixture evenly over the graham crackers. Place the pan in the freezer to chill while preparing the next layer.
  3. Prepare the Marshmallow Layer: In a separate medium bowl, beat the softened cream cheese and marshmallow creme together until smooth and well combined. Gently fold in the remaining whipped topping until evenly mixed.
  4. Assemble the Marshmallow Layer: Remove the pan from the freezer and spoon the marshmallow mixture over the chilled pudding layer. Spread it out evenly to cover the pudding.
  5. Add the Top Graham Cracker Layer: Arrange the remaining 12-15 graham cracker squares over the marshmallow layer to complete the layered assembly.
  6. Freeze Until Firm: Cover the pan tightly with foil and freeze for about six hours, or until the dessert is firm and sliceable.
  7. Slice and Serve: When ready to serve, remove from the freezer and let sit at room temperature for about 10 minutes. Use a long, sharp knife to trim any excess filling from the edges around the graham crackers. Then, slice between each square and serve immediately.
  8. Storage Instructions: To store leftovers, layer the frozen s’mores with parchment paper in an airtight container. Keep frozen for up to three months. Before eating, allow them to sit at room temperature for 10 minutes to soften slightly.

Notes

  • For best results, use cold milk to prepare the pudding for a smoother consistency.
  • Softened cream cheese will blend more easily with the marshmallow creme—leave it out at room temperature for about 30 minutes before mixing.
  • You can substitute the whipped topping for homemade whipped cream if preferred, but ensure it is stable and thawed if using frozen.
  • If you want a thicker pudding layer, chill the pudding for a few minutes before spreading over the crackers.
  • Use parchment paper or foil to easily lift and remove the entire block from the pan for slicing.
  • Allowing the frozen s’mores to rest at room temperature before slicing prevents cracking and makes cutting cleaner.

Find it online: https://justsosavory.com/frozen-smores-recipe/