Frozen S'mores

5 from 1 vote

Frozen S’mores bars are the ultimate summer treat—chocolate pudding, whipped topping, and marshmallow creme layered between graham crackers. No baking, just pure deliciousness for kids and adults alike!

The S’mores need at least 8 hours (or ideally overnight) to set properly, so plan your time accordingly. This recipe is perfect for making the day before an event.

Prep Time20

Chilling Time8

Total Time8 20

Course: Dessert, Snack

Cuisine: American

Keyword: frozen s’mores

Servings: bars

Author: Chelsea Lords

Cost: $8.12

Equipment

Ingredients

1 (5.9-ounce) package instant chocolate pudding mix see note 1
2-1/2 cups whole milk
1 (8-ounce) container whipped topping defrosted, divided
5 ounces cream cheese softened, see note 2
6 ounces marshmallow creme see note 3
1/6 teaspoon salt
1/8 teaspoon vanilla extract
12 honey graham crackers broken in half

US - Metric

Instructions

Line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal. (Don’t skip lining the pan or these won’t work too well!)
In a medium bowl, whisk together the pudding mix and milk until smooth. Add in 1/2 cup whipped topping and whisk until incorporated. Spread this pudding mix in an even layer on the bottom of the pan. Place in the freezer for now.
In a large bowl, add softened cream cheese, marshmallow creme, salt, and vanilla. Use a hand mixer to beat until completely smooth. Add in the remaining whipped topping and gently fold with a spatula until well incorporated. Spread this mixture evenly over the chocolate layer. Cover tightly and place in the fridge until completely firm, about 8 hours or overnight.
Use the overhanging parchment to remove the frozen filling and place on a cutting board. Place 12 halves of graham crackers evenly spaced on top. Using the graham crackers as a guide, slice into 12 squares (see note 4). Trim any excess off the frozen filling. Flip each square over and add another graham cracker to the other side. Enjoy!

Notes

Note 1: This recipe calls for 1 large box of instant chocolate pudding mix (5.9 ounces). Use regular instant pudding mix, not the cook-and-serve type and not sugar-free or low-fat. Follow instructions in this recipe, not the pudding box!

Note 2: Use full-fat, brick-style cream cheese for a richer, more stable layer. Soften to room temp for smooth mixing—leave it out for an hour or microwave (unwrapped) in 10-second bursts.

Note 3: The marshmallow creme/fluff needed is a bit less than a 7-ounce jar. This ingredient can be sticky and gooey, so run the spoon under hot water, dry it, and scoop out the fluff.

Note 4: When cutting the Frozen S’mores, a warm knife can make it easier. Run your knife under warm water, wipe dry, and make a cut. Repeat as needed.

Storage: To store finished S’mores Bars, individually wrap each bar in plastic wrap. Place the wrapped bars in a zip-top freezer bag and store them in the freezer for up to 3 months but are best eaten within the first month. When ready to serve, let soften at room temperature for about 10–15 minutes.

Nutrition