No campfire? No problem! Frozen s’mores can be made all year long!
Frozen s’mores are layered with melted chocolate, marshmallows, and creamy pudding on a graham crust, then topped with whipped cream and sweet crumbles.
Holly’s Cool Highlights
- Flavor: All the classic flavor of s’mores in a bite-sized frozen treat!
- Swaps: Use different pudding flavors for an assortment of sweet treats to share.
- Time-Saving Tip: Assemble and freeze up to 2 weeks ahead.
Sweet Staples
Crust: Graham cracker crusts are the standard, but you can use Nilla Wafers or Oreos.
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: Frozen chocolate pudding is a creamy treat, and there’s no need to use a name brand. 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. Celebrate birthdays and use colored sprinkles, or holidays. Red and pink sprinkles are perfect for Valentine’s Day, and green sprinkles make cute s’mores for St. Patrick’s Day!
How to Make Frozen S’mores
- Line a baking pan with graham crackers (full recipe below).
- Combine some of the whipped topping with marshmallow fluff.
- Spread whipped topping over crackers. Add chocolate sauce.
- Make the pudding and fold in extra whipped topping. Add to the pan.
- Top with crackers, drizzle with chocolate, and freeze.
How to Store Frozen S’mores
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 Bars Recipe
Equipment
Ingredients
- 30 graham crackers 15 sheets
- 7 ounces marshmallow fluff
- 8 ounces whipped topping such as Cool Whip, thawed, divided 1 tub
- ½ cup chocolate sauce
- 5.9 ounces instant chocolate pudding 1 package, 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 4-5 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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