Frozen S’mores

dessert recipe Aug 07, 2021
  • 4 oz whipped cream cheese 
  • 7 oz marshmallow fluff
  • 8 oz whipped topping
  • 3.9 oz box chocolate pudding mix
  • 2 C. milk
  • 1 box cinnamon graham crackers


Notes on ingredients: 1. This recipe is written using full fat dairy products. Deviations can result in textual, storage, and other changes to the yield. 2. I used generic products for every item except the pudding—Hershey’s brand pudding has the proprietary chocolate that makes this frozen s’more seem the most authentic you can get it, but also? These people will eat what you make ‘em and if all you can find is Jell-o or generic or whatever then don’t let that stop you okayyyy?! 3. If y’all don’t like the cinnamon flavor in the grahams, use the plain honey kind, but if you’re even a little curious, try it my way, my fam LOVES the way the cinnamon brings out the marshmallow flavor. 

Notes on process: 1. Don’t let the mallow-pudding sheet freeze too long because pudding freezes really hard. 2. Because pudding freezes so hard, don’t serve these right outta the freezer! Let them sit out a few minutes at least or serve them within a few hours after assembling. 


Start here:

  1. Line a 9”x9” pan with parchment or wax paper with enough overhang to lift the soon-to-be-frozen contents out of the pan.
  2. Make room in your freezer for the pan to sit flat. Don’t take chances. Now is not the time to assume the best of the freezer Jenga game we all play. Move the things now, you’ll thank me later. 

Move on to the chocolate layer:

  1. Whisk together pudding mix and cold milk for two minutes. 
  2. Pour pudding into prepared pan and place pan in the freezer. 

Now make the marshmallow layer:

  1. Using a hand or stand mixer, beat the cream cheese a few seconds, then add the mallow fluff. Mix until just combined. 
  2. Fold in the whipped topping. If you don’t know how to fold something in, here is a helpful how-to video
  3. Spread the marshmallow mixture on top of the pudding and top with 9 graham cracker halves. Lightly press into the marshmallow layer. Note: space these evenly so you can cut the frozen layers into square easily without breaking the grahams. 
  4. Stick the pan back in the freezer for 3 hours.

Next cut and assemble the s’mores:

  1. Lift the frozen s’mores out of the pan and into a cutting board. 
  2. Use a sharp knife to cut the s’mores into nine parts and sandwich cinnamon graham halves together. 
  3. Wrap in wax or parchment paper or foil for some real OG campfire style. 

Finally, serve and enjoy:

  1. These need to rest a few minutes before being eaten; otherwise the pudding layer is on the harder side. (But still delicious tbh.)
  2. Don’t try to be delicate eating these things. They’re enormous, they’re messy, they’re the best. Dig in with commitment. 

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