Prep Time: 20 mins | Freezing Time: 6 hrs | Total Time: 20 mins | Serves: 15
There came a time where all I want for dessert were S’mores. I think that pace already passed, but my love for S’mores will never fade. And this simple recipe has been my best friend from the start until now. With layers of chocolate pudding and marshmallow creme, I am pretty sure you’ll want this summer dessert all year round!
INGREDIENTS
1 box instant chocolate pudding 6 serving size
2.5 c. cold milk
16 graham crackers
7 ounces marshmallow creme
4 ounces cream cheese softened
8 ounces frozen whipped topping thawed
How to make Frozen S’mores
Step 1: Using foil or parchment paper, line a 9 x 13-inch pan, letting the paper overhang.
Step 2: Place the pudding mix and milk in a medium bowl. Whisk until smooth and creamy, then pour it into the prepared pan, spreading the mixture into an even layer. Place the pudding layer in the fridge until ready to use.
Step 3: To make the marshmallow layer, place the cream cheese and marshmallow cream in a medium bowl. Beat until smooth, then fold in the whipping topping.
Step 4: Over the chocolate layer, pour the marshmallow layer. Spread, then tent with foil.
Step 5: For about 6 hours, freeze the layers until firm enough to slice through. Take note that the freezing time varies depending on your freezer. To take the layers from the pan, use the foil or parchment paper, then transfer the layers on a cutting board.
Step 6: In half, break 15 graham crackers. Into 15 squares of the same size as the graham crackers, divide the pudding/marshmallow layers. You can let the layers sit for at least 15 minutes before cutting once they have frozen very hard.
Step 7: Now, in between two graham crackers, sandwich the layers. Enjoy right away or place them in an airtight bag or container and store them in the freezer. When ready to serve, remove from the freezer and let them rest for about 15 to 20 minutes at room temperature.
TIPS:
If mixing around a quarter whipped topping into the chocolate pudding layer, simply mix the remaining whipped topping into the marshmallow layer.
Ingredients
- 1 box instant chocolate pudding 6 serving size
- 2.5 c. cold milk
- 16 graham crackers
- 7 ounces marshmallow creme
- 4 ounces cream cheese softened
- 8 ounces frozen whipped topping thawed
Instructions
Step 1: Using foil or parchment paper, line a 9 x 13-inch pan, letting the paper overhang.
Step 2: Place the pudding mix and milk in a medium bowl. Whisk until smooth and creamy, then pour it into the prepared pan, spreading the mixture into an even layer. Place the pudding layer in the fridge until ready to use.
Step 3: To make the marshmallow layer, place the cream cheese and marshmallow cream in a medium bowl. Beat until smooth, then fold in the whipping topping.
Step 4: Over the chocolate layer, pour the marshmallow layer. Spread, then tent with foil.
Step 5: For about 6 hours, freeze the layers until firm enough to slice through. Take note that the freezing time varies depending on your freezer. To take the layers from the pan, use the foil or parchment paper, then transfer the layers on a cutting board.
Step 6: In half, break 15 graham crackers. Into 15 squares of the same size as the graham crackers, divide the pudding/marshmallow layers. You can let the layers sit for at least 15 minutes before cutting once they have frozen very hard.
Step 7: Now, in between two graham crackers, sandwich the layers. Enjoy right away or place them in an airtight bag or container and store them in the freezer. When ready to serve, remove from the freezer and let them rest for about 15 to 20 minutes at room temperature.
Notes
If mixing around a quarter whipped topping into the chocolate pudding layer, simply mix the remaining whipped topping into the marshmallow layer.
