What We Love About Frozen S’mores
Easy. One of my favorite things about no-bake desserts is that there’s no hot kitchen to deal with. The hardest thing about making frozen s’mores bars is waiting for them to set!
Refreshing. A cold treat on a hot summer day. There’s nothing better. I love serving it for a 4th of July dessert!
Messy. In the same way our campfire s’mores are gooey and messy, these frozen s’mores are just as delightfully messy when they start to melt!
Freezer-friendly. I know, I know, it’s a frozen dessert, so obviously right? But just the fact that you can make a batch or two and have them on hand all summer long is a treat in itself!
Ingredients
Instant chocolate pudding: It’s a dry powder mix that turns into a creamy pudding when blended at high speed with milk.
Whole milk: Using whole milk adds richness and a thicker consistency to the pudding.
Cool whip: We add cool whip to the pudding mixture to lighten it up taking it from a thick pudding to a lighter consistency. It also helps keep it from freezing too solid. Learn how to make cool whip from scratch and take it up a notch!
Graham crackers: Divided and used for the bottom and the top of the squares.
Cream cheese: When blended with the marshmallow cream it gives it a bit of extra body and a tangy flavor to mellow out the sweetness. It needs to be room softened, so here’s how to soften cream cheese if you forgot to take it out earlier.
Marshmallow creme: I love to use my marshmallow fluff recipe, it’s a sweet, creamy, sticky spread that tastes like marshmallows. Store bought works, too.
Salt: Just a pinch to enhance flavors!
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.
