Frozen S’mores Recipe for a Perfect Summer Treat

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Remember those sticky-fingered summer nights around the campfire, toasting marshmallows until they were just gooey enough to squish between graham crackers? That’s exactly the magic I wanted to capture with these Frozen S’mores—but without the smoke in your hair or the inevitable marshmallow torchings. (We’ve all been there.) As a mom of three with a serious sweet tooth, I’ve spent years perfecting no-bake desserts that feel special but don’t heat up the kitchen—and this one’s a guaranteed hit at every picnic and potluck.

The best part? You won’t even break a sweat. Just layer, freeze, and watch the crowd go wild for that classic s’mores flavor in creamy, chilly form. No oven, no fuss—just pure nostalgia in every bite. Trust me, this recipe’s been tested on everything from sleepover gigglefests to backyard BBQs, and it never lasts long in the freezer!

Why You’ll Love These Frozen S’mores

This recipe checks all the boxes for the ultimate easy dessert:

• No baking required – Just mix, layer, and freeze (your oven gets the night off!)
• Kid-approved magic – Little hands can help assemble the graham cracker layers
• Summer lifesaver – Cool, creamy, and refreshing when it’s too hot to turn on the stove
• Party hero – One pan feeds a crowd with minimal effort on your part

Plus, that marshmallow-cream cheese cloud on top? Absolute game-changer.

Ingredients for Frozen S’mores

Here’s everything you’ll need to make this dreamy dessert – trust me, you might already have half of it in your pantry right now! I’m obsessive about ingredients being just right, so pay attention to those little details that make all the difference.

• 1 (5.9-ounce) box instant chocolate pudding – The kind that sets in minutes, not the cook-and-serve variety
• 2 ½ cups whole milk – The extra fat makes the pudding extra creamy (though 2% works in a pinch)
• 2 ½ cups Cool Whip, divided – Let it thaw in the fridge about 4 hours – no shortcuts here!
• 12 graham crackers – Honey or cinnamon both work – break them by hand for that rustic look
• 5 ounces cream cheese – Must be room temp! Leave it out 1-2 hours before starting
• 7 ounces marshmallow creme – That’s half a standard jar – the spoon will be your best friend here
• Pinch of salt – Just a tiny dash to balance all that sweetness

Equipment You’ll Need

Grab these trusty tools—you probably have most in your kitchen already! No fancy gadgets required, promise.

• 9×13-inch baking dish – Glass or ceramic works best for even freezing
• Mixing bowls – One large, one medium (or just wash between steps—I won’t tell!)
• Hand mixer – For that dreamy marshmallow fluff (though a strong arm and whisk can work too)
• Rubber spatula – Essential for scraping every last bit of that delicious pudding mixture

How to Make Frozen S’mores

Alright, let’s get into the fun part—building those dreamy layers! Don’t let the fancy look fool you; this is seriously one of the easiest desserts you’ll ever make. Just follow these steps, and you’ll have a showstopper that looks like you spent hours on it.

Step 1: Prepare the Pudding Layer

First things first—let’s make that luscious chocolate base. Whisk together the instant pudding mix and milk in a large bowl for a full 2 minutes. (Set a timer—I learned the hard way that skimping here leads to sad, runny pudding.) Now comes the magic: gently fold in 1 ½ cups of Cool Whip with a rubber spatula. Think “soft clouds” as you go—overmixing will deflate all that airy goodness. You’ll know it’s ready when no white streaks remain and the mixture looks like chocolate mousse.

Step 2: Assemble the Graham Cracker Base

Time for crunch! Take half of your graham crackers (about 12 halves) and arrange them in a single layer in your baking dish. Here’s my trick: overlap them slightly like puzzle pieces so no pudding can sneak through. Press down gently—you should hear that satisfying snap as they settle. If you’ve got awkward gaps, break a few extra crackers to fill them in. Pro tip: save the prettiest whole pieces for the top layer—they’ll look amazing peeking through the marshmallow later!

Step 3: Add the Marshmallow Layer

Now for the crown jewel! In a medium bowl, beat the cream cheese and marshmallow creme until smooth—about 1 minute with a hand mixer. Add that pinch of salt (trust me, it cuts the sweetness perfectly), then fold in the remaining 1 cup of Cool Whip. Dollop this fluffy heaven over the pudding layer and use your spatula to spread it evenly, all the way to the edges. Don’t press too hard—you want to keep those billowy peaks intact. Finish by scattering the remaining graham crackers on top, pressing them in lightly so they’ll stay put in the freezer.

Pop the whole dish in the freezer uncovered for 15 minutes (this prevents condensation), then wrap it tightly with plastic. Freeze for at least 4 hours, but overnight is even better—the flavors meld into something magical. When you’re ready to serve, let it sit at room temperature for 5 minutes before slicing. That first bite of cold, creamy, crispy perfection? Pure nostalgia!

Tips for Perfect Frozen S’mores

After making this dozens of times (okay, maybe hundreds—my kids are obsessed), I’ve learned a few tricks to guarantee freezer-to-plate success every time:

• Patience pays off – Freeze overnight if you can; that extra time lets all the flavors cuddle up together
• Cracker freshness matters – Stale graham crackers turn chewy instead of crisp—check your box’s date!
• Thaw just right – Let slices sit 5 minutes before serving so your spoon glides through like butter
• Layer with love – Press graham crackers gently into the marshmallow so they don’t slide off when slicing

Follow these, and you’ll have that perfect balance of creamy, crunchy, and melty in every bite!

Variations & Serving Ideas

Want to take your Frozen S’mores next-level? Try swirling caramel sauce between layers or topping with fresh strawberry slices for a fruity twist. For serious indulgence, serve with a scoop of vanilla ice cream—the warm-cold contrast is incredible! Kids love rainbow sprinkles while adults go wild for a drizzle of chocolate ganache.

Storage & Reheating Instructions

Here’s the good news – this dessert actually gets better the longer it sits! Store leftovers (if you have any) in an airtight container in the freezer for up to 1 week. When that midnight sweet tooth hits, just let individual slices thaw for about 5 minutes on the counter – they’ll slice perfectly without turning into a melty mess.

Frozen S’mores FAQs

Got questions? I’ve got answers! Here are the most common things people ask me about this recipe:

1. Can I make this recipe ahead of time?

Absolutely! This dessert actually tastes better after freezing overnight. The flavors develop beautifully, and the texture becomes perfectly firm. I often make it two days before events—just keep it tightly wrapped.

2. How do I prevent graham crackers from getting soggy?

The secret is in the freezing! The cold temperature keeps the crackers crisp. Make sure your pudding layer is properly thickened before assembling, and don’t skip that initial 15-minute uncovered freeze—it works wonders against condensation.

3. Can I substitute low-fat milk?

You can, but the pudding won’t be as creamy. Whole milk gives that luscious mouthfeel we love. If you must use 2%, try adding an extra ¼ cup of Cool Whip to compensate.

4. What if I don’t have marshmallow creme?

In a pinch, you can melt 2 cups mini marshmallows with 1 tbsp milk—but the texture will be denser. For best results, stick to the creme. It makes that signature fluffy cloud top!

Nutritional Information

Nutrition facts per serving (approx.): 320 calories, 14g fat, 45g carbs, 5g protein. Values are estimates and vary by ingredients/brands.

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