Description
These Frozen S’mores are a cool, creamy twist on the classic campfire treat. With layers of chocolate pudding, marshmallow fluff, and graham crackers, they’re an irresistible no-bake dessert perfect for warm weather or anytime you’re craving s’mores without the fire.
Ingredients
Units
Scale
For the Layers:
- 1 box (3.4 oz) instant chocolate pudding mix
- 2 cups cold milk
- 1 1/2 cups whipped topping (like Cool Whip), divided
- 1 cup marshmallow fluff or marshmallow cream
- 12 graham crackers (24 squares)
- 1/4 cup mini chocolate chips or chocolate shavings (optional, for topping)
Instructions
1. Make the Chocolate Layer:
- In a medium bowl, whisk together the chocolate pudding mix and cold milk for 2 minutes, or until thickened.
- Fold in 1/2 cup of whipped topping to make the pudding light and creamy.
2. Prepare the Marshmallow Layer:
- In a separate bowl, mix the marshmallow fluff with the remaining whipped topping until smooth and fluffy.
3. Assemble the S’mores:
- Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal.
- Arrange a layer of graham cracker squares on the bottom of the dish. Break them as needed to fit.
- Spread the chocolate pudding evenly over the graham crackers.
- Add another layer of graham crackers on top of the pudding.
- Spread the marshmallow mixture evenly over the second layer of graham crackers.
- Top with a final layer of graham crackers.
4. Freeze:
- Cover the dish with plastic wrap and freeze for at least 4 hours, or until firm.
5. Slice and Serve:
- Use the parchment paper overhang to lift the frozen s’mores out of the dish.
- Cut into squares using a sharp knife. Sprinkle with mini chocolate chips or chocolate shavings if desired. Serve immediately!
Notes
- Make Ahead: These can be made up to 3 days in advance and stored in the freezer.
- Variations: Add a layer of peanut butter or Nutella between the pudding and marshmallow layers for extra flavor.
- Storage: Store leftovers in an airtight container in the freezer for up to a week.