Frozen S’mores
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These Frozen S’mores Bars have layers of graham crackers, chocolate pudding, and creamy marshmallow filling. They’re cold, easy to slice, and filled with familiar s’mores flavors.
Why I Love These Frozen S’mores Bars
S’mores truly are the quintessential summer dessert, and lately I’ve been on a mission to work those familiar flavors into as many desserts as possible.
After the success of my S’mores Brownies, I kept experimenting, and I’ve now shared seven s’mores-inspired recipes. My personal favorite is still my S’mores Bars because they’re so rich and decadent, but my S’mores Cups are a great bite-sized option when you want something smaller.
This frozen version is especially handy because it can be made ahead and stored in the freezer until you’re ready to serve it. I love knowing there’s a cold s’mores treat waiting whenever the mood strikes, especially during the warmer months when turning on the oven is less appealing.
Ingredients
- Graham crackers – Form the top and bottom layers and serve as a guide for cutting the frozen bars.
- Whole milk – Combines with the pudding mix to create a thick, creamy chocolate layer.
- Instant chocolate pudding mix – Provides the chocolate filling; use instant pudding rather than cook-and-serve.
- Marshmallow creme – Gives the filling its familiar marshmallow flavor and smooth texture.
- Cream cheese – Adds structure and balances the sweetness of the marshmallow creme.
- Whipped topping (Cool Whip) – Lightens the marshmallow filling and keeps it creamy after freezing.
How to Make Frozen S’mores
- Prepare the pan – Line a 9 x 13-inch pan with parchment paper, leaving enough overhang to lift the bars out later.
- Add the graham cracker layer – Arrange 15 graham cracker squares in a single layer across the bottom of the pan.
- Make the chocolate layer – Whisk the whole milk and instant chocolate pudding mix until smooth and thickened, then spread it evenly over the graham crackers.
- Mix the marshmallow filling – Beat the softened cream cheese and marshmallow creme until smooth.
- Fold in the whipped topping – Gently fold the thawed whipped topping into the marshmallow mixture until evenly combined.
- Assemble the bars – Spread the marshmallow filling over the pudding layer, then arrange the remaining graham cracker squares on top.
- Freeze – Cover the pan with foil and freeze for at least 6 hours, preferably overnight.
- Cut and serve – Lift the frozen dessert from the pan using the parchment paper. Use the top graham crackers as a guide to cut the bars, trimming away any excess filling around the edges.
Variations and Substitutions
- Change the pudding flavor – Use instant vanilla, cheesecake, or white chocolate pudding for a different filling. Be sure to use instant pudding so the layer sets properly.
- Try chocolate graham crackers – Swap regular graham crackers for chocolate graham crackers to add more chocolate flavor.
- Make a marshmallow substitute – If you do not have marshmallow creme, melt enough marshmallows to yield about 2 cups. Let the melted marshmallows cool completely before beating them with the cream cheese.
- Add a chocolate shell – Spread a thin layer of melted chocolate over the bottom graham crackers and let it set before adding the pudding layer.
- Use chocolate ice cream – Replace the chocolate pudding layer with softened chocolate ice cream. Freeze the layer until firm before adding the marshmallow filling.
Tips for Success
- Soften the cream cheese fully – Room-temperature cream cheese blends more smoothly with the marshmallow creme and helps prevent lumps.
- Use cold milk – Cold milk helps the instant pudding thicken properly.
- Let the pudding thicken before spreading – Give the pudding a few minutes to set so it stays in an even layer.
- Fold gently – Fold the whipped topping into the marshmallow mixture instead of stirring hard so the filling stays light.
- Keep the bottom graham crackers in place – Try to keep the crackers lined up as you spread the chocolate pudding. If they shift, gently reposition them before adding the marshmallow layer.
- Adjust for the shape of your pan – A 9 x 13-inch dish with rounded corners may only fit 12 graham cracker squares per layer instead of 15. Use the number that fits comfortably and adjust the top layer to match.
- Skip the bottom crackers if needed – You can begin with the chocolate pudding layer if keeping the bottom crackers aligned feels difficult. After cutting the frozen dessert using the top crackers as a guide, press a graham cracker onto the bottom of each bar. I prefer freezing the bars with the bottom crackers in place because they soften slightly and develop an icebox-style texture similar to an ice cream sandwich.
- Freeze overnight when possible – A full night in the freezer gives the layers time to firm up and makes the bars easier to slice.
- Use a sharp knife – Let the bars sit at room temperature for a few minutes, then cut with a sharp knife for cleaner edges.
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More Desserts for S’mores Fans
Check out these desserts that turn s’mores flavors into easy treats.
Did you love this no bake s’mores dessert? Please leave a star rating and share your thoughts in the comments below.
Frozen S’mores Recipe
These easy Frozen S’mores Bars sandwich chocolate pudding and a creamy marshmallow cream cheese filling between graham crackers for a no-bake freezer dessert.
Ingredients
- 15 whole graham cracker sheets broken in half into 30 squares
- 2 1/2 cups cold whole milk
- 1 (5.9-ounce) box instant chocolate pudding mix
- 1 (7-ounce) jar marshmallow creme
- 4 ounces cream cheese softened
- 1 (8-ounce) tub whipped topping thawed (Cool Whip)
Instructions
- Line a 9 x 13-inch pan with parchment paper, leaving enough overhang to lift the bars from the pan.
- Arrange 15 graham cracker squares in a single layer across the bottom of the pan.
- Whisk the cold milk and instant chocolate pudding mix until smooth and thickened.
- Carefully spread the pudding over the graham crackers, repositioning any crackers that shift.
- Beat the marshmallow creme and softened cream cheese until smooth.
- Gently fold in the whipped topping until evenly combined.
- Spread the marshmallow mixture over the chocolate pudding layer.
- Arrange the remaining 15 graham cracker squares over the marshmallow layer.
- Cover the pan with foil and freeze for at least 6 hours, preferably overnight.
- Lift the frozen dessert from the pan using the parchment paper. Use the top graham crackers as a guide to cut the bars, trimming away any excess filling around the edges.
Notes
- Store the bars in an airtight, freezer-safe container for up to 1 month. Place parchment paper between layers to keep them from sticking and protect them from freezer burn.
- Use instant chocolate pudding mix, not cook-and-serve pudding, so the chocolate layer sets properly.
- The bottom graham crackers can be omitted if keeping them aligned is difficult. Cut the frozen bars using the top crackers as a guide, then press a graham cracker onto the bottom of each bar. I prefer freezing them with both layers because the crackers soften into an ice cream sandwich-style texture.
Nutrition
Calories: 227kcalCarbohydrates: 38gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 13mgSodium: 302mgPotassium: 137mgFiber: 1gSugar: 25gVitamin A: 179IUCalcium: 80mgIron: 1mg
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.
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