Description
This Frozen S’mores recipe is a delicious no-bake treat perfect for warm days or anytime you want an easy, chilled dessert. Layers of graham crackers, creamy chocolate pudding, fluffy marshmallow-cream cheese topping, and whipped cream come together in a freezing dish to create a delightful, sliceable bar that tastes like classic campfire s’mores in a refreshing frozen form.
Ingredients
Base Layer
- 15 whole graham crackers (broken in half to make 30 halves)
Chocolate Pudding Layer
- 3.9 ounce box instant chocolate pudding mix
- 2 cups 2% or whole milk
- 4 ounces cream cheese, softened
- 4 ounces Cool Whip (half of total)
- 1/4 tsp salt
Marshmallow Layer
- 7 ounces marshmallow creme
- 4 ounces cream cheese, softened (included above)
- Remaining 4 ounces Cool Whip
Top Layer
- 15 whole graham crackers (the remaining halves from the initial 30)
Instructions
- Prepare the dish: Line a 9×13-inch baking dish with parchment paper or foil, leaving an overhang on all sides for easy removal later.
- Arrange base crackers: Break the graham crackers in half and place 15 squares evenly in the bottom of the baking dish to form the crust.
- Make pudding layer: In a large mixing bowl, combine the instant chocolate pudding mix and milk. Using an electric hand mixer, whisk for 3-5 minutes until the pudding is smooth and begins to set. Fold in half of the Cool Whip until fully incorporated.
- Spread pudding layer and freeze: Evenly spread the pudding mixture over the graham crackers in the baking dish. Place the dish in the freezer to chill and set while you prepare the next layer.
- Prepare marshmallow mixture: In another bowl, beat together marshmallow creme, softened cream cheese, salt, and the remaining Cool Whip using a mixer until smooth and fluffy.
- Add marshmallow layer: Remove the dish from the freezer and spread the marshmallow mixture evenly over the chocolate pudding layer.
- Add top crackers and freeze: Place the remaining 15 graham cracker halves over the marshmallow layer to cover. Cover the dish with foil and freeze for 6 hours or overnight to fully set.
- Slice and serve: Lift the frozen s’mores from the dish using the parchment/foil overhang. Transfer to a cutting board and carefully slice into 15 bars using a sharp knife.
- Soften before eating: Let the bars sit at room temperature for 5-10 minutes to soften slightly before enjoying for the best texture and flavor.
- Store leftovers: Wrap any leftover bars individually in plastic wrap or foil and keep them frozen for future enjoyment.
Notes
- Using parchment paper or foil with an overhang is key for easy removal of the frozen bars.
- Allow bars to soften briefly at room temperature before serving for a creamy texture.
- Can be stored in the freezer for up to 1 week without loss of quality.
- Use whole milk for creamier pudding, but 2% milk works well too.
- If you prefer a sweeter marshmallow layer, you can add a tablespoon of powdered sugar when mixing.
