Frozen S’mores
Glide through the lazy days of summer with these refreshing Frozen S’mores bars. These cool treats are made with graham crackers, chocolate pudding, marshmallow fluff, cream cheese, and whipped cream. Perfect for any summer occasion!
Contains affiliate links
This gooey campfire treat gets a frozen upgrade for those hot summer days. These are super simple to assemble. They are the refreshing treat you want to make for any summer party!
Marshmallow cream and chocolate pudding sandwiched between graham crackers and frozen like an ice cream sandwich. Easy and delicious!
Love s’mores as much as we do? Try S’mores Poke Cake or Patriotic S’mores Dip!
Frozen s’mores can be made ahead and wrapped individually so you can have them on hand anytime a s’mores craving hits.
What you’ll need
- 9×13 baking dish
- parchment paper– to line the bottom of the baking dish and lift the bars out easily
- Graham crackers– Try chocolate graham crackers for an extra chocolatey dessert
- Instant chocolate pudding – be sure to get the instant pudding and not the cook and serve variety
- Cream cheese, softened – this offsets the sweetness and give the filling a nice tang
- Milk– use 2% or whole milk. This is to make the pudding rich and creamy. I have not tried this with non-dairy milks.
- Cool Whip – or prepare your own homemade whipped cream
- Marshmallow fluff
- Salt– just a touch to balance the sweetness and bring out the chocolate
How to make it
Line a 9×13 baking dish with parchment paper or foil. Leave an overhang on all sides to easily lift the s’mores out.
Break the graham crackers in half and place 12 squares in the baking dish.
In a large mixing bowl combine the pudding mix and milk. Using an electric hand mixer, whisk until the pudding is smooth and starts to set, about 3-5 minutes. Fold in 1/2 cup of Cool Whip with a spoon and mix until incorporated.
Spread pudding mix into an even layer over the top of the graham crackers. Place the dish in the freezer and start the marshmallow layer.
In another mixing bowl beat together the marshmallow cream, softened cream cheese, salt and the remaining Cool Whip.
Tip!
If you forget to leave the cream cheese out to soften, just throw it in the microwave for 15-30 seconds. Just make sure to take the cream cheese out of the foil wrapping first!
Remove the dish from the freezer and spread the marshmallow mixture evenly over the chocolate layer.
Place remaining graham crackers over the top. Cover with foil. Freeze 6 hours, or overnight.
Remove the s’mores from the baking dish using the parchment paper overhang and place on a cutting board. Using a sharp knife, slice the excess filling away to make 12 bars.
Let the bars soften 5-10 minutes at room temperature before enjoying.
Wrap any leftovers individually in Saran Wrap or foil and store in the freezer to enjoy later.
Did you enjoy this recipe?
Take a picture and tag me @StephGigliotti on social media and
#StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
Tips and Tricks
- No need to spray the baking dish with nonstick cooking spray, but lining it with parchment paper or foil is a must to be able to lift the bars out of the baking dish easily.
- Let the s’mores thaw for 10-15 minutes before enjoying.
- Wrap leftovers individually in foil or plastic wrap and store in the freezer up to 3 months.
- Make sure your Cool Whip is thawed before using it.
Sign up for our newsletter to get new recipes sent right to your inbox! Follow along with me on Instagram, Facebook, YouTube , Pinterest, and TikTok.
Try these delicious desserts
Frozen S’mores
Equipment
Ingredients
- 12 graham crackers
- 5.9 ounce box instant chocolate pudding
- 4 ounces cream cheese softened
- 2 1/2 cups 2% or whole milk
- 8 ounces Cool Whip
- 7 ounces marshmallow fluff
- 1/4 tsp salt
Instructions
- Line a 9×13 baking dish with parchment paper or foil. Leave an overhang on all sides to easily lift the s’mores out.
- Break the graham crackers in half and place 12 squares in the baking dish.
- In a large mixing bowl combine the pudding mix and milk. Using an electric hand mixer, whisk until the pudding is smooth and starts to set, about 3-5 minutes. Fold in 1/2 cup of Cool Whip with a spoon and mix until incorporated.
- Spread pudding mix into an even layer over the top of the graham crackers. Place the dish in the freezer and start the marshmallow layer.
- In another mixing bowl beat together the marshmallow cream, softened cream cheese, salt and the remaining Cool Whip.
- Remove the dish from the freezer and spread the marshmallow mixture evenly over the chocolate layer.
- Place remaining graham crackers over the top. Cover with foil. Freeze 6 hours, or overnight.
- Remove the s’mores from the baking dish using the parchment paper overhang and place on a cutting board. Using a sharp knife, slice the excess filling away to make 12 bars.
- Let the bars soften 5-10 minutes at room temperature before enjoying.
- Wrap any leftovers individually in Saran Wrap or foil and store in the freezer to enjoy later.
Video
Notes
- No need to spray the baking dish with nonstick cooking spray, but lining it with parchment paper or foil is a must to be able to lift the bars out of the baking dish easily.
- Let the s’mores thaw for 10-15 minutes before enjoying.
- Wrap leftovers individually in foil or plastic wrap and store in the freezer up to 3 months.
- Make sure your Cool Whip is thawed before using it.
