Frozen S’mores

When you have a s’more, it’s not just about eating a delicious treat. It’s also very much about sitting around a camp fire with people you love in the stretched out days of summer, maybe singing some songs and telling some stories, and certainly enjoying some lovely weather. They’re a treat that’s kind of synonymous with summer and they’re certainly synonymous with a good time.

But do you know what part of all that doesn’t go quite so well with the summer heat? Toasting something over a hot fire. Sometimes that’s just a little too hot, if you ask me. But never fear — these Frozen S’mores will help cool you down! You still get that chocolatey, marshmallowy, graham cracker goodness… but think of it more like an ice cream sandwich. It’s cool, creamy, and delicious and it still comes with all the great summer memories.



1 (5.9 oz) box instant chocolate pudding

2 1/2 cups whole milk

2 1/2 cups Cool Whip, thawed and divided

12 graham crackers

4 oz cream cheese, at room temperature

7 oz marshmallow creme

1/4 teaspo



Line a 9×13-inch baking dish with parchment paper, leaving a small overhang over two edges to pull out bars later.

To a medium bowl, add the pudding mix, milk, and half of the Cool Whip. Whisk until smooth.

Break graham crackers in half and lay half of them evenly in the bottom of the prepared baking dish. Spread pudding mix evenly over the top and transfer to fridge to chill.

Meanwhile, in a medium bowl, beat the cream cheese and marshmallow creme with an electric mixer until smooth. Fold in remaining Cool Whip and salt.

Spread cream cheese mixture over chocolate layer, then place remaining graham crackers on top.

Cover dish with foil, then freeze until firm, about 6 hours.

Lift bars out using parchment paper, then using the graham crackers as a guide, slice into 12 squares. Neaten by trimming away any excess filling.

Let soften at room temperature for 15 minutes before serving. Store extras in a zip-top bag in the freezer. Enjoy!

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