Frozen S’mores
Introduction
Close your eyes and imagine the crunch of a graham cracker giving way to a cool, silky layer of chocolate pudding, followed by a cloud-like marshmallow cream that melts on the tongue. This is frozen s’mores—an iced, no-bake riff on the campfire classic that keeps all the nostalgia with a refreshing twist. The aroma walks you down memory lane: toasted-graham warmth, chocolate richness, and sweet marshmallow. The texture is a playful contrast—crisp crackers, pillowy marshmallow, and a creamy pudding center.
This recipe is perfect for warm afternoons, potlucks, and dessert tables when you want the flavor of s’mores without the fire. It’s also a smart make-ahead treat for gatherings—freeze overnight and slice right before guests arrive. If you love frozen desserts with nostalgic flair, you might also enjoy this festive Frozen Snowball Punch as a companion drink.
Dish Snapshot
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no baking required)
- Total Time: 6 hours 20 minutes (includes at least 6 hours freezing)
- Servings: 12 bars (9×13-inch pan)
- Difficulty Level: Easy — beginner-friendly, no special equipment
Nutrition Highlights
The nutrition values below are estimates per serving (one of 12 bars) calculated from standard ingredient profiles and typical product labels, using USDA FoodData Central for base ingredients and manufacturer nutrition facts where applicable. These are approximate; for precise tracking use the exact brands you plan to use and a nutrition calculator.
Estimated nutrition per serving:
- Calories: ~435 kcal
- Protein: ~5 g
- Carbohydrates: ~61 g
- Sugars: ~36 g
- Fiber: ~1.5 g
- Fat: ~16 g
- Saturated Fat: ~9 g
- Sodium: ~235 mg
Notes: Values are estimates based on USDA FoodData Central and common commercial product labels (e.g., cream cheese, marshmallow creme, instant pudding mix). If you need a lower-calorie version, consider using low-fat cream cheese, sugar-free pudding mix, and light whipped topping.
Why You’ll Love It
This recipe hits the sweet spot between nostalgia and convenience. It delivers the signature s’mores flavor—graham, chocolate, marshmallow—without a campfire or a torch. It’s ideal for:
- Crowd-pleasing potlucks and backyard parties: make it the day before and slice to serve.
- Hot-weather desserts: a cool, creamy break from warm-baked sweets.
- Easy entertaining: minimal hands-on time and kid-friendly assembly.
Beyond taste, it’s emotionally satisfying: it unlocks childhood memories while feeling grown-up enough to bring to celebrations.
Preparation Guide
Ingredients
- 16 full graham cracker sheets
- 1 (5.9 oz) box instant chocolate pudding mix
- 3 cups cold milk (use 2% or whole for creamier texture)
- 8 oz cream cheese, softened
- 1 (7 oz) jar marshmallow creme
- 1 (8 oz) tub whipped topping (thawed if frozen; Cool Whip or similar)
Optional ingredients and substitutions
- For a lower-fat version: use light cream cheese and fat-free whipped topping.
- For extra chocolate punch: fold 1/2 cup mini chocolate chips into the pudding.
- Gluten-free: substitute GF graham crackers (adjust quantity by weight if needed).
- Vegan: use dairy-free pudding mix, plant milk, vegan cream cheese, marshmallow fluff alternatives (vegan), and non-dairy whipped topping.
Step-by-step Directions
- Prepare the pudding: In a medium bowl, whisk together the instant chocolate pudding mix and cold milk until smooth. Let set for 5 minutes until slightly thickened.
- Make the marshmallow layer: In a separate large bowl, beat the softened cream cheese until smooth and lump-free. Add the jar of marshmallow creme and mix until combined.
- Fold in whipped topping: Gently fold the whipped topping into the cream cheese–marshmallow mixture until evenly incorporated. Avoid overmixing to keep the airy texture.
- Line the pan: Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides for easy lifting.
- First graham layer: Place a single layer of graham crackers on the bottom of the dish, fitting them snugly (break pieces to fill gaps).
- Add pudding: Spread the prepared chocolate pudding evenly over the graham crackers.
- Middle graham layer: Top the pudding with another full layer of graham crackers.
- Marshmallow layer: Spread the marshmallow–cream cheese mixture evenly over the graham crackers.
- Final graham layer: Add a final layer of graham crackers on top, pressing gently to compact the layers.
- Freeze: Cover loosely with plastic wrap and freeze for at least 6 hours or overnight until firm.
- Slice and serve: Use the parchment overhang to lift the frozen block out of the pan. Slice into 12 bars with a sharp knife (dip the knife in hot water and wipe between cuts for cleaner slices). Serve cold.
Practical tips
- Soften cream cheese to room temperature for smooth mixing—don’t microwave unless briefly and carefully.
- For neat layers, use a small offset spatula to spread fillings.
- If graham crackers break during layering, tuck smaller pieces into gaps to maintain structure.
- To slice cleanly, warm the knife between cuts (run under hot water, then dry).
Best Pairings
- Beverage pairings: cold-brew coffee, iced cappuccino, or a tall glass of milk complement the creamy chocolate and marshmallow.
- Serve with fresh fruit: strawberries or raspberries add bright acidity against the sweet layers.
- For a grown-up twist: offer with a small glass of coffee liqueur or dessert wine on the side.
- Presentation tip: dust the top with a very light sprinkle of cocoa powder or press a few mini marshmallows into the top layer before freezing for decoration.
Shelf Life & Storage
- Room temperature: Not recommended — the cream layers will soften; serve immediately if thawed briefly.
- Refrigeration: Keep slices covered in an airtight container for up to 3 days (texture will soften but remain enjoyable).
- Freezer: Store in a tightly sealed container or wrapped in plastic and foil for up to 2 months. Thaw in the refrigerator 30–60 minutes before serving for easier slicing, or slice while fully frozen for firm bars.
Pro Tips & Tricks
- Texture balance: Keep the whipped topping gently folded to preserve airiness—this prevents a dense marshmallow layer.
- Freezing cue: The bars are ready when they’re firm to the touch and hold shape when lifted on parchment.
- Best graham crackers: Use whole rectangular sheets for even layers; flavor differences between honey and cinnamon varieties will subtly change the final profile.
- Clean cuts: Dip your knife in hot water and dry it between slices to get smooth edges.
- Make-ahead advantage: Assemble one day ahead and freeze—this is ideal for stress-free hosting.
Fun Flavor Ideas
- Double Chocolate: Stir 1/2 cup mini chocolate chips into the pudding layer before assembling. For a fudgier top, spread a thin layer of chocolate ganache (cooled) over the final graham layer before freezing.
- Peanut Butter Twist: Mix 1/2 cup creamy peanut butter into the cream cheese–marshmallow mixture for a PB-flavor bar—pairs beautifully with banana slices.
- Toasted Marshmallow: Before freezing, lightly torch the top graham cracker layer (or broil for a few seconds) to caramelize the marshmallow edges—then freeze as usual for a smoky-sweet note.
- Fruity Variation: Add a layer of sliced strawberries or raspberries between the pudding and graham for a bright, tangy contrast. If you want a beverage companion, try this refreshing Frozen Strawberry Lemonade alongside the bars.
Recipe Q&A
Q: Can I make these ahead and freeze them?
A: Yes—freeze for at least 6 hours or overnight. Store wrapped or in an airtight container for up to 2 months.
Q: Will the graham crackers get soggy?
A: They’ll soften slightly but remain pleasantly firm when fully frozen. To avoid sogginess, keep layers even and don’t over-soak the crackers—spread fillings evenly and press gently.
Q: Can I use homemade pudding?
A: Yes—homemade pudding works, but allow it to cool completely before layering to avoid creating steam that could soften crackers.
Q: How do I make it lighter or lower in sugar?
A: Use light or reduced-fat cream cheese, sugar-free instant pudding mix, and a light whipped topping. Keep in mind texture and flavor will change.
Q: Can I cut smaller or larger servings?
A: Absolutely. Adjust nutrition estimates accordingly. For neat cuts, freeze fully and use a warmed knife for best results.
Conclusion
Give frozen s’mores a try the next time you want a crowd-pleasing, no-bake dessert that evokes campfire memories without the need for flames. If you’re curious to compare other creative frozen s’mores recipes, this version from Frozen S’mores – I Heart Naptime and the pudding-based sandwiches at Frozen S’mores – It’s Always Autumn are great places to explore more ideas. Love this recipe? Try it, share your photos and tips, and join the conversation on the blog—your twist might inspire someone else’s next gathering.
Print
Frozen S’mores
- Total Time: 380 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A refreshing no-bake twist on the classic campfire treat, combining graham crackers, chocolate pudding, and marshmallow cream for a nostalgic dessert.
Ingredients
- 16 full graham cracker sheets
- 1 (5.9 oz) box instant chocolate pudding mix
- 3 cups cold milk
- 8 oz cream cheese, softened
- 1 (7 oz) jar marshmallow creme
- 1 (8 oz) tub whipped topping, thawed
Instructions
- In a medium bowl, whisk together the instant chocolate pudding mix and cold milk until smooth. Let set for 5 minutes.
- In a separate large bowl, beat the softened cream cheese until smooth. Add the jar of marshmallow creme and mix until combined.
- Gently fold the whipped topping into the cream cheese–marshmallow mixture.
- Line a 9×13-inch baking dish with parchment paper.
- Place a layer of graham crackers on the bottom of the dish.
- Spread the prepared chocolate pudding evenly over the graham crackers.
- Top the pudding with another layer of graham crackers.
- Spread the marshmallow–cream cheese mixture evenly over the graham crackers.
- Add a final layer of graham crackers on top.
- Cover with plastic wrap and freeze for at least 6 hours or overnight.
- Lift the frozen block out of the pan using the parchment overhang and slice into 12 bars.
Notes
For a lighter version, use low-fat cream cheese and sugar-free pudding. Store in the freezer for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 435
- Sugar: 36g
- Sodium: 235mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: N/A
