How to Make this Recipe for Frozen S’mores?
Make the chocolate layer. Mix instant pudding, milk, and 1/2 cup of cool whip until creamy. Spread it across the bottom layer of graham crackers that are arranged in a single layer at the bottom of the dish. Place in the freezer to chill.
Make the marshmallow layer. Using a hand mixer, beat together the cream cheese and marshmallow creme until smooth. Fold in the remaining whipped topping and pinch of salt.
Assemble and freeze the bars. Spread the marshmallow mixture on top of the chocolate pudding layer and top with the remaining graham crackers. Cover with foil and chill for 6 hours or until solid enough to neatly slice through.
Cut and serve. Remove frozen s’mores bars from the prepared pan by lifting with the overhanging parchment paper. Cut into 12 squares.
Success Tips
Thaw your cool whip. Take it out when you take the cream cheese out of the fridge so you don’t forget to do either one!
There’s no need to spray the pan or use melted butter to create a nonstick surface, but using parchment is a must! Leaving the overhanging edges will help remove the bars from the tray.
For a neater presentation and cleaner lines, trim any excess frozen filling from around the bars.
If frozen s’mores bars are frozen solid, allow them to sit for 10-15 minutes before serving. This way the fudgy chocolate layer will have time to soften up.
To make this summer treat even more chocolaty, use chocolate graham crackers instead!
Frozen s’more sandwiches stacked on top of eacherother.
Storage
If you’re not eating the frozen s’mores right away, wrap each square individually with plastic wrap and transfer them to a freezer bag. Keep frozen for up to 3 months.
FAQs
How do you store leftover marshmallow fluff?
How to serve frozen s’mores?
Can I make these ahead of time?
Bite taken from a frozen s’more sandwich.
Ingredients
▢1 (5.9-ounce) box instant chocolate pudding
▢2 ½ cups whole milk
▢2 ½ cups Cool Whip , defrosted and divided
▢12 graham crackers , broken in half and divided
▢5 ounces cream cheese , at room temperature
▢6 ounces marshmallow creme , a little less than 1 jar
▢pinch of salt
Instructions
Line a 9×13-inch baking dish with parchment paper, leaving extra parchment hanging over, so you can easily pull them out.
In a medium bowl, whisk together the pudding mix, milk, and 1/2 cup Cool Whip until smooth and creamy.
Lay half of the graham crackers evenly in the bottom of the baking dish. Spread pudding mix into an even layer over the top and chill.
In a medium bowl, beat together the cream cheese and marshmallow creme until smooth. Fold in remaining 2 cups Cool Whip and a pinch of salt.
Spread cream cheese mixture evenly over the chocolate layer. Place remaining graham crackers over the top. Cover with foil. Freeze 6 hours, or until firm enough to cut through.
Pick up the overhanging parchment to remove the frozen filling. Place on a cutting board, using the graham crackers as a guide, slice the layers into 12 squares. Trim away any excess of the frozen filling.
Enjoy while softened or store in the freezer in a zip top bag. If frozen, allow sandwiches to soften at room temperature 15 minutes before eating.
Notes
Graham crackers: For chocolate lovers, you could also use a chocolate graham cracker. It’s normal for graham crackers to soften slightly when stored in the freezer. They still taste just as delicious.
Storage: Wrap each s’more sandwich with plastic wrap and store in a freezer container for up to 2 months.
Nutrition
Calories: 255kcal | Carbohydrates: 45g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 354mg | Potassium: 167mg | Fiber: 1g | Sugar: 29g | Vitamin A: 242IU | Calcium: 105mg | Iron: 1mg
