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n today’s post: Frozen s’mores are the perfect way to enjoy the flavor of s’mores while cooling off on a hot summer day!

It’s summer, which means it time for the blogging world (and the rest of the world?) to go crazy about s’mores again. Seriously, smores are like the pumpkin spice of July, right? Let’s make s’mores everything! And it turns out I’m just as guilty as all the other bloggers. This year I’ve already shared s’mores cake mix cookies and s’mores crack (aka Golden Graham bars), both of which are ridiculously delicious.

And last year I shared my favorite s’mores pizza recipe, which has a graham cracker crust and is just about the best way to get the gooey goodness of s’mores without a campfire. Today I’m reaching into the archives to share this recipe for frozen s’mores, which I first published three years ago.

These frozen s’mores are the perfect treat for a hot summer day because you get all the chocolate/marshmallow/graham cracker taste in a cold refreshing format. They’re easy to make and keep in the freezer so you can hand them out next time you have a bunch of kids running through the sprinkler in your backyard.
Frozen smores: layers of chocolate pudding and marshmallow creme sandwiched in between graham crackers and frozen!

You start by making the pudding and marshmallow layers, and freezing them in a 9×13 pan until they are hard enough to slice (I like this 9×13 Pyrex pan). At that point you slice the layers up and sandwich them between graham crackers. Frozen s’mores can then be eaten right away or stored in a zip top bag in the freezer. I like to keep them in the freezer for a few hours because the graham crackers will get a little soft, making them taste a bit more like an ice cream sandwich.


1 box instant chocolate pudding 6 serving size

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2.5 cups cold milk

16 graham crackers

7 oz marshmallow creme

4 oz cream cheese softened

8 oz frozen whipped topping thawed


Line a 9×13 pan with foil or parchment paper, allowing paper to overhang pan.

In a medium bowl, whisk together pudding mix and milk until smooth and creamy. Pour into 9×13 pan and spread into an even layer.

Chill pudding layer while you mix up the marshmallow layer.

In a medium bowl, beat together cream cheese and marshmallow cream until smooth. Fold in whipping topping.

Spread marshmallow layer over chocolate layer. Cover with foil.

Freeze layers about 6 hours, until firm enough to cut through. Use the foil or parchment paper to remove layers from 9×13 pan and place on a cutting board.

Break 15 graham crackers in half. Slice pudding/marshmallow layers into 15 squares the same size as the graham crackers.

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