Description
Frozen S’mores are an easy, no-bake dessert that transforms the classic campfire favorite into a cool, creamy frozen treat. Made with layers of chocolate pudding, fluffy marshmallow cream, and whipped topping between graham crackers, this recipe is perfect for summer, parties, or make-ahead desserts. With simple ingredients and minimal prep, frozen s’mores are a guaranteed crowd-pleaser.
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
Instructions
- Line a 9×13-inch baking dish with parchment paper, leaving extra hanging over the sides for easy removal.
- In a medium bowl, whisk together the chocolate pudding mix, milk, and ½ cup Cool Whip until smooth and creamy.
- Arrange half of the graham crackers evenly in the bottom of the baking dish.
- Spread the chocolate pudding mixture evenly over the graham crackers and chill briefly.
- In another bowl, beat the cream cheese and marshmallow creme until smooth.
- Fold in the remaining 2 cups Cool Whip and a pinch of salt.
- Spread the marshmallow mixture evenly over the chocolate layer.
- Top with the remaining graham crackers and gently press them into place.
- Cover with foil and freeze for at least 6 hours, or until firm.
- Lift the dessert out using the parchment paper, place on a cutting board, and slice into 12 squares.
Notes
- Serve frozen s’mores slightly softened for the best texture. Let them sit at room temperature for about 10–15 minutes before eating.
- For clean slices, use a sharp knife warmed under hot water and wiped dry between cuts.
- These treats are perfect for parties because they can be made days in advance.
- Store frozen s’mores in a zip-top freezer bag or airtight container to prevent freezer burn.
- Place parchment paper between layers when stacking to keep them from sticking together.
- Frozen s’mores will keep well in the freezer for up to 2 weeks.
- Do not store at room temperature for extended periods, as the layers will soften too much.