There’s something magical about s’mores. Just the word alone conjures up memories of warm summer nights around a crackling campfire, sticky fingers, and the smell of toasted marshmallows mingling with melted chocolate. But what happens when the weather gets too warm for fires, or you’re craving that gooey goodness without the heat? That’s where Frozen S’mores come in—a frosty spin on the campfire classic that keeps all the flavor and brings a refreshing chill to the mix.
I first made frozen s’mores on a sweltering July afternoon when it was too hot to even think about turning on the oven. We were looking for a treat that would satisfy our sweet tooth and cool us down, and this recipe was the perfect solution. Think creamy chocolate pudding layered with a marshmallow-whipped topping, all nestled between graham crackers and frozen to perfection. It’s part ice cream sandwich, part nostalgic treat, and completely irresistible.
These are the kind of treats you make for a backyard BBQ, a pool party, or just a cozy movie night when you’re feeling nostalgic for summer camp. The best part? They’re incredibly easy to make and can be prepped ahead of time. That means you’ll always have something special stashed away in the freezer for when that craving hits.
Why You’ll Love This Recipe:
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No-bake and make-ahead friendly: Perfect for hot days when you don’t want to turn on the oven.
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Creamy, sweet, and slightly crunchy: The combo of soft filling and crisp graham crackers hits all the right textures.
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Kid-approved and crowd-pleasing: Everyone—from little ones to grown-ups—will want seconds.
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Portable and shareable: Great for parties or just a fun family dessert.
INGREDIENTS YOU’LL NEED:
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1 box instant chocolate pudding (3.9 ounces)
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2 cups cold milk
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1 container whipped topping (8 ounces), thawed
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1 jar marshmallow creme (7 ounces)
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12 whole graham crackers, broken in half (24 squares)
HOW TO MAKE FROZEN S’MORES:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Mix the pudding.
In a large mixing bowl, whisk together the instant chocolate pudding mix and cold milk. Stir for about 2 minutes, or until the mixture thickens slightly. You’re looking for a smooth and creamy consistency. Let it sit for 5 minutes to fully thicken—this is what gives that fudgy layer its dreamy texture.
Step 2: Make the marshmallow layer.
In a separate bowl, gently fold together the whipped topping and marshmallow creme. This part is a little sticky, but trust me, it’s worth it. You’ll end up with a fluffy, sweet, cloud-like mixture that tastes just like the toasted marshmallows we all love (minus the fire).
Step 3: Layer it up.
Line a 9×13-inch baking dish with parchment paper, making sure it hangs over the edges for easy lifting later. Arrange half of the graham cracker squares in a single layer at the bottom of the dish. Spread the chocolate pudding evenly over the graham crackers. Then, spoon the marshmallow mixture over the pudding, gently spreading it into an even layer.
Step 4: Freeze and finish.
Top the marshmallow layer with the remaining graham crackers, pressing them gently to form sandwich tops. Cover the dish with foil or plastic wrap and freeze for at least 4–6 hours, or until fully firm.
Step 5: Slice and serve.
Once frozen, lift the whole slab out of the pan using the parchment paper. Use a sharp knife to cut into squares, following the graham cracker lines as a guide. Let them sit at room temperature for a few minutes before serving—they’re easier to bite into that way!
HELPFUL TIPS:
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Line your dish well: Make sure that parchment paper overhangs the pan so you can lift the entire block out easily.
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Chill before slicing: Run your knife under warm water for cleaner cuts.
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Switch it up: Try using chocolate graham crackers or even cinnamon ones for a fun twist.
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Don’t skip the freeze time: It’s tempting to dig in early, but freezing helps everything set up properly and makes them easier to slice and serve.
DETAILS:
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Prep Time: 15 minutes
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Freeze Time: 6 hours
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Total Time: 6 hours 15 minutes
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Yield: 12 servings
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Category: Dessert
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Method: No-bake
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Cuisine: American
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Diet: Vegetarian
NOTES:
You can easily double this recipe for a larger crowd, or halve it for a smaller gathering. They keep well in the freezer, so don’t worry about leftovers—though they rarely last that long!
NUTRITIONAL INFORMATION: (per serving, estimated)
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Calories: 180
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Fat: 5g
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Carbohydrates: 32g
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Sugar: 18g
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Protein: 2g
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Fiber: 1g
FREQUENTLY ASKED QUESTIONS:
Can I make these ahead of time?
Absolutely! Frozen s’mores are ideal for prepping ahead. Just wrap them individually in plastic wrap and keep them stored in a freezer-safe container.
How long do they last in the freezer?
They’ll keep well for up to 2 weeks. Be sure to wrap them tightly to prevent freezer burn.
Can I use homemade pudding?
Sure! If you prefer making pudding from scratch, go for it. Just make sure it’s thick enough to hold its shape when frozen.
Can I substitute whipped cream for the whipped topping?
Yes, just whip your own cream to stiff peaks and fold it into the marshmallow creme.
STORAGE INSTRUCTIONS:
Once sliced, you can individually wrap the frozen s’mores in plastic wrap and place them in a freezer-safe zip-top bag or airtight container. This makes them easy to grab one at a time whenever you need a sweet, cool pick-me-up. Let them thaw for about 3–5 minutes before eating for the perfect texture.
Related Recipes
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CONCLUSION
Frozen s’mores are the perfect blend of old-school summer memories and refreshing new flavors. They bring all the joy of a fireside treat without the fire—and with a cool twist that makes them ideal for hot weather. Whether you’re making them for a party, a weekend treat, or just because you deserve something sweet, they’re bound to become a new favorite. So go ahead, whip up a batch and keep them in the freezer for those moments when only something nostalgic, creamy, and perfectly chilled will do.
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Frozen S’mores
Description
There’s something magical about s’mores. Just the word alone conjures up memories of warm summer nights around a crackling campfire, sticky fingers, and the smell of toasted marshmallows mingling with melted chocolate. But what happens when the weather gets too warm for fires, or you’re craving that gooey goodness without the heat? That’s where Frozen S’mores come in—a frosty spin on the campfire classic that keeps all the flavor and brings a refreshing chill to the mix.
I first made frozen s’mores on a sweltering July afternoon when it was too hot to even think about turning on the oven. We were looking for a treat that would satisfy our sweet tooth and cool us down, and this recipe was the perfect solution. Think creamy chocolate pudding layered with a marshmallow-whipped topping, all nestled between graham crackers and frozen to perfection. It’s part ice cream sandwich, part nostalgic treat, and completely irresistible.
These are the kind of treats you make for a backyard BBQ, a pool party, or just a cozy movie night when you’re feeling nostalgic for summer camp. The best part? They’re incredibly easy to make and can be prepped ahead of time. That means you’ll always have something special stashed away in the freezer for when that craving hits.
Ingredients
1 box instant chocolate pudding (3.9 ounces)
2 cups cold milk
1 container whipped topping (8 ounces), thawed
1 jar marshmallow creme (7 ounces)
12 whole graham crackers, broken in half (24 squares)
Instructions
Step 1: Mix the pudding.
In a large mixing bowl, whisk together the instant chocolate pudding mix and cold milk. Stir for about 2 minutes, or until the mixture thickens slightly. You’re looking for a smooth and creamy consistency. Let it sit for 5 minutes to fully thicken—this is what gives that fudgy layer its dreamy texture.
Step 2: Make the marshmallow layer.
In a separate bowl, gently fold together the whipped topping and marshmallow creme. This part is a little sticky, but trust me, it’s worth it. You’ll end up with a fluffy, sweet, cloud-like mixture that tastes just like the toasted marshmallows we all love (minus the fire).
Step 3: Layer it up.
Line a 9×13-inch baking dish with parchment paper, making sure it hangs over the edges for easy lifting later. Arrange half of the graham cracker squares in a single layer at the bottom of the dish. Spread the chocolate pudding evenly over the graham crackers. Then, spoon the marshmallow mixture over the pudding, gently spreading it into an even layer.
Step 4: Freeze and finish.
Top the marshmallow layer with the remaining graham crackers, pressing them gently to form sandwich tops. Cover the dish with foil or plastic wrap and freeze for at least 4–6 hours, or until fully firm.
Step 5: Slice and serve.
Once frozen, lift the whole slab out of the pan using the parchment paper. Use a sharp knife to cut into squares, following the graham cracker lines as a guide. Let them sit at room temperature for a few minutes before serving—they’re easier to bite into that way!
Notes
You can easily double this recipe for a larger crowd, or halve it for a smaller gathering. They keep well in the freezer, so don’t worry about leftovers—though they rarely last that long!