Frozen S’mores are layered with melted chocolate, marshmallows, and creamy pudding on a graham crust, then topped with whipped cream and sweet crumbles. They are creamy, cool, and easy to prepare ahead for summer parties or anytime a chilled dessert is needed.
Holly’s Recipe Highlights: Frozen S’mores
- Flavor: All the classic flavor of s’mores in a bite-sized frozen treat!
- Why Make It: No campfire, oven, or baking needed. Just layer, freeze, and slice.
- Swaps: Use different pudding flavors for an assortment of sweet treats to share.
- Time-Saving Tip: Assemble and freeze up to 2 weeks ahead.
Total Time: 4 hrs 20 mins Servings: 15 Frozen S’mores
Sweet Staple Ingredients
- Crust: Graham cracker crusts are the standard, but you can use Nilla Wafers, Oreos, or other wafers of your choice.
- Chocolate Layer: Melted chocolate and heavy cream provide the chocolate layer for frozen s’mores.
- SHORTCUT: Break up a chocolate bar and evenly distribute it over the crusts.
- Pudding: Any flavor of pudding works: pistachio, Oreo, banana, butterscotch, and French vanilla will make new versions every time.
- Topping: Cool Whip, mini chocolate chips, and graham cracker crumbs are tasty, crunchy toppings.
How to Make Frozen S’mores
- Layer graham crackers with marshmallow whipped topping and chocolate sauce.
- Add the prepared pudding mixture (full recipe below).
- Top with crackers and chocolate, then freeze.
Storing Leftovers
Keep leftover frozen s’mores in the freezer in a freezer-safe container for up to one month. Enjoy them cold or let them thaw for about 15 minutes.
More Fun Frozen Treats
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Frozen S’mores
Ingredients
- 30 graham crackers 15 sheets
- 7 ounces marshmallow fluff
- 1 (8 ounce) tub whipped topping such as Cool Whip, thawed, divided
- ½ cup chocolate sauce
- 1 (5.9 ounce) package instant chocolate pudding family size
- 2½ cups cold milk
Instructions
- Line a 9×13 inch baking pan with parchment so it overhangs the edges.
- Lay 15 graham cracker halves in a single layer on the bottom of the pan.
- In a large bowl whip together the marshmallow fluff and 2 cups of the whipped topping. Dollop it onto the graham crackers and spread into an even layer.
- Drizzle chocolate sauce over the whipped topping.
- In a second large bowl, mix cold milk with pudding with a hand mixer on medium speed for 1 minute. Fold in the remaining whipped topping. Pour over the marshmallow fluff and chocolate sauce.
- Place the remaining graham crackers on top.
- Freeze for 4 to 5 hours or until firm enough to cut.
- Use the parchment to pull out of the pan. Trim the excess filling from the edges and cut into 15 squares.
- Serve cold right away or wrap individually and freeze until you are ready to serve.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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