WHAT’S FOR DESSERT?
Frozen S’mores
Array/5
COOK TIME
TOTAL TIME
30 min
SERVINGS
12 bars
Nothing says summer like s’mores, but what if you could enjoy that iconic taste all year long? This Frozen S’mores recipe layers crunchy graham crackers with rich chocolate pudding and fluffy marshmallow cream for the best no-bake dessert. Easy to make ahead and perfect for hot days, you’ll want to keep a batch in your freezer all the time!
Can we talk about my obsession with s’mores for a minute? I’ve always had a sweet spot for this classic summer treat, so I literally try to make every dessert I can with those flavors. Any time of the year, you can find me making S’mores Cookies, S’mores Bark, S’mores Bars, or even these fun Mini S’more Bites!
So naturally, the progression turned into me figuring out how to add ice cream to the mix. I have to say that I totally nailed it with this frozen smores dessert. It’s everything you love about traditional s’mores but in a cool, creamy, no-bake version. Layers of crunchy graham crackers, rich chocolate pudding, and a fluffy marshmallow cream cheese filling come together perfectly. It’s ridiculously easy to make. Just mix, layer, and freeze!
Using Chocolate Pudding Mix
The chocolate layer in this recipe comes together with instant chocolate pudding mix, giving it a rich, creamy texture that holds up perfectly when frozen. The instant mix blends smoothly with milk and Cool Whip to create a thick, velvety filling that sets quickly. This layer adds the classic chocolatey flavor that is classic in a s’more, and because of its unique consistency, there’s no swapping it out. Instant pudding is a must for getting the right texture!
Ingredients You’ll Need
Graham crackers – Creates the perfect crunchy base and top layer, sandwiching all the creamy goodness in between. They also soften slightly in the freezer, making each bite easy to enjoy without falling apart.
Instant chocolate pudding mix – Thickens quickly and sets up beautifully without any cooking. It’s a must for the right texture, so don’t swap it for the cook-and-serve kind.
Whole milk – Helps dissolve the pudding mix and gives it a smooth, creamy consistency. Using whole milk keeps the chocolate layer extra creamy, so I don’t recommend going for a lower-fat option.
Cool Whip – Adds lightness and structure to both the chocolate and marshmallow layers, keeping everything airy and easy to slice. Make sure it’s fully thawed before mixing so it blends smoothly.
Cream cheese – Gives the marshmallow layer a slight tang and creamy richness, balancing out all the sweetness.
Marshmallow fluff – Brings that classic marshmallow sweetness and gooey texture without needing to toast anything. Mixing it with cream cheese makes it easier to spread and not overly sticky.
Salt – Just a pinch enhances all the flavors, keeping the sweetness from feeling overpowering.
How To Make Freezer S’mores
Prepare the pan: Line a 9×13 baking pan with parchment paper, leaving extra overhang on the sides. This makes it easy to lift the frozen s’mores out later for slicing.
Layer the graham crackers: Arrange half of the graham cracker squares in a single layer on the bottom of the pan. Press them together so they form a solid base.
Make the chocolate pudding layer: In a medium bowl, whisk together the instant chocolate pudding mix, whole milk, and ½ cup of Cool Whip until smooth and thick. The pudding will set quickly, so mix well before spreading. Pour the pudding mixture over the graham crackers and use a spatula to spread it evenly. Smooth the top and place the pan in the fridge to chill while preparing the next layer.
Prepare the marshmallow layer: In a separate bowl, beat the softened cream cheese and marshmallow fluff with a hand mixer until smooth and creamy. Scrape down the sides to ensure everything is fully combined. Gently fold in the remaining 2 cups of Cool Whip, along with a pinch of salt. Stir with a spatula until light and fluffy without overmixing. Spread the marshmallow mixture evenly over the chilled chocolate layer. Use a spatula to smooth it out so it reaches all the edges.
Top with graham crackers: Place the remaining graham cracker squares on top of the marshmallow layer, aligning them with the bottom layer to make slicing easier. Cover the pan tightly with foil and place it in the freezer for at least 6 hours or until fully set.
Slice and serve: Use the parchment paper overhang to lift the frozen s’mores out of the pan. Let them sit at room temperature for about 10 minutes before slicing along the graham cracker lines. Serve and enjoy!
Expert Tips
Thaw the Cool Whip completely before using so it blends smoothly into the chocolate and marshmallow layers. Cold, partially frozen Cool Whip won’t mix properly and can leave lumps in the filling.
Use instant chocolate pudding mix only since it thickens quickly without cooking. Regular pudding requires heat and won’t set up the same way in this no-bake recipe.
Soften the cream cheese at room temperature for about 30 minutes before mixing. Cold cream cheese won’t fully incorporate with the marshmallow fluff and could leave small chunks in the filling.
Line the pan with parchment paper and leave extra hanging over the edges to make lifting out the frozen s’mores easier. A sharp knife along the edges also helps release any stuck corners before slicing.
Press the graham crackers gently into the marshmallow layer so they adhere slightly. This keeps the top layer from shifting when slicing into bars.
Freeze for at least 6 hours, but overnight is even better for the best texture. Cutting into them too soon can make the layers mushy instead of firm and easy to slice.
Let the frozen s’mores sit at room temperature for about 10 minutes before serving so the layers soften just enough for a creamy bite. Straight from the freezer, they can be too firm to enjoy right away.
Use a sharp knife to cut along the graham cracker lines for neat, even squares. Running the knife under warm water first makes slicing through the frozen layers much easier.
Wrap each bar individually in plastic wrap or parchment paper before storing them in the freezer to keep them from sticking together. This also makes them easy to grab for a quick frozen treat whenever the craving hits!
Ways To Customize
Swap the chocolate pudding for vanilla, butterscotch, or cookies and cream pudding for a completely different flavor while keeping the same creamy texture.
Use cinnamon or chocolate graham crackers instead of regular ones to add an extra layer of flavor.
Add a layer of crushed peanut butter cups or chopped peanut butter cookies between the chocolate and marshmallow layers for a Reese’s-inspired frozen treat.
Drizzle melted chocolate or caramel over the top graham cracker layer before freezing to add extra sweetness and a bit of crunch once it sets.
Stir mini chocolate chips or crushed Oreos into the marshmallow layer for a little crunch.
Mix a tablespoon of espresso powder into the chocolate pudding mixture to enhance the chocolate flavor and give them a subtle mocha twist.
Storage Instructions
To keep frozen s’mores fresh and easy to grab, wrap each bar individually in plastic wrap or parchment paper, then place them in an airtight container or freezer bag. This prevents them from sticking together and helps maintain their texture. Store them in the freezer for up to one month for the best taste and consistency. When ready to eat, let them sit at room temperature for about 10 minutes to soften slightly before serving. Avoid refrigerating, as they will lose their firm, frozen texture and become too soft.
FAQ
What’s the best way to cut frozen s’mores without breaking the graham crackers?
Use a sharp knife and cut along the graham cracker lines for even squares. Running the knife under warm water and drying it off before slicing makes the process much smoother.
Can I make frozen s’mores ahead of time?
Yes, they’re perfect for making ahead since they stay fresh in the freezer for up to a month. Just slice them before the party and let them sit at room temperature for about 10 minutes before serving.
Can I use homemade whipped cream instead of Cool Whip?
Yes, but the texture may be slightly softer since Cool Whip has stabilizers that help the layers hold their shape. Whip heavy cream with a little powdered sugar until stiff peaks form for the best results.
Can I make this recipe gluten-free?
Yes, just swap the graham crackers for a gluten-free version. Double-check that the pudding mix is gluten-free as well since some brands may contain additives with gluten.
More Frozen Treats
FrozenYogurt Bark
Ice Cream Sandwich Pops
Brownie Ice Cream Cake
Ice Cream Bon Bons
Print
Frozen S’mores
All the great flavors of a classic S’mores in a frozen treat version. A mix of crunchy graham crackers, chocolate pudding, and a cream cheese marshmallow layer. Easy, frozen sweet treat for the summer!
Ingredients
1 (5.9-ounce) box instant chocolate pudding
2 ½ cups Hiland Dairy whole milk
2 ½ cups Cool Whip, thawed
12 graham crackers, broken in half
5 ounces cream cheese, room temperature
1 jar marshmallow fluff, 8 ounces
pinch of salt
Instructions
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Line a 9×13 baking pan with parchment paper and leave some to overhang off the sides. This helps to pull the bars out of the pan much easier.
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Line the bottom of the baking pan with half of the graham cracker squares. Set aside.
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In a medium bowl, add the chocolate pudding mix (make sure you use the instant variety), milk and ½ cup Cool Whip. Whisk together until smooth and creamy.
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Pour and spread the chocolate pudding mixture over the bottom layer of graham crackers. Smooth out to make an even layer. Place the pan in the fridge to chill while you are making the other layer.
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In a medium bowl, add the cream cheese and marshmallow fluff together with a hand mixer (or regular mixer) until smooth. Add the remaining 2 cups of Cool Whip and a big pinch of salt and use a spatula to mix and fold everything together.
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Spread the cream cheese mixture over the chocolate layer and spread out evenly. Place the remaining half of graham cracker squares on top of the cream cheese layer.
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Cover the pan with foil and place in the freezer for at least 6 hours.
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Use the parchment paper to remove the smore’s and then cut on the graham cracker lines.
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Taste best when softened out of the freezer for about 10 minutes. Serve and enjoy!
Notes
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