These frozen s’mores bars feature all the flavors of a classic s’more but in frozen ice cream form to help you cool off on a hot summer day! It has layers of chocolate pudding, cream cheese, and marshmallow fluff mixed with whipped topping sandwiched between graham crackers.
Why this recipe works
Some call them frozen s’mores sandwiches, and some call them frozen s’mores bars. Whatever you call them, they’re the perfect summer treat. They remind us of smores icebox cake, but in a handheld portable fashion making them great for backyard BBQs, pool days, or after a day out in the summer heat.
S’mores are a summer staple but they’re also enjoyed in fall when it’s bonfire season! If you’re crazy over s’mores like I am, see my smores bars and smores dip, and smores cookies for more ways to incorporate the chocolatey marshmallow goodness into your life.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
GRAHAM CRACKERS – We start with regular honey graham crackers for this. If you’d like, you can try chocolate graham crackers or even cinnamon.
LAYERS – We recommend sticking with instant chocolate pudding for this recipe, the chocolate layer mimics the consistency of a fudgsicle. If you don’t have marshmallow fluff at your local grocery store, you should be safe to microwave regular marshmallows in a couple of 5-second intervals being sure to not overheat them. You will need about 2 cups worth of melted marshmallows in place of the 8 oz of marshmallow fluff.
How to Make Frozen S’mores
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Line a 9×13 pan with parchment paper allowing the parchment paper to hang up the sides creating a “handle”.
- In a large bowl make the instant pudding with the milk.
- Pour the pudding into the casserole dish and spread evenly. Place into the freezer to chill while making the marshmallow layer.
- In another large bowl beat the softened cream cheese with a hand mixer. Add the marshmallow fluff and beat again until combined. Fold in the whipped topping.
- Use a rubber spatula to top the chocolate pudding with the marshmallow mix and spread evenly into a layer. Return to freezer for 4-24 hours.
- Once frozen, remove the layers from the casserole dish and place onto a cutting board. Allow to sit for 10 minutes.
- Break the graham crackers in half and place them onto the layers.
- Use a hot, sharp knife to cut around the graham crackers and trim the edges of excess chocolate and marshmallow.
- Use another cutting board or a sheet pan to flip the sandwiches over and top the other side.
- Enjoy immediately or allow the filing to melt slightly so the graham crackers really stick.
Frequently Asked Questions & Expert Tips
Store any leftover s’mores bar in the freezer. We have not tested this, but you should be able to freeze them tightly and individually wrapped in waxed paper then placed in a plastic bag. Storing leftover frozen s’mores with the graham crackers on should last for around 3 days before the crackers begin to soften too much. See the question below on a way to get around this.
Absolutely! You can make these frozen s’mores 24 hours in advance. Keep in the freezer and allow them to thaw for 20 minutes before enjoying. If you want to make them further in advance, follow the instructions for the filling layer (pudding and fluff), freeze, then cut the filling into squares. Keep this frozen until ready to serve. When ready, take the filling out of the freezer then place the graham crackers onto them. This will help keep the graham crackers fresh as they tend to get soft when kept in the freezer. Let the graham crackers rest on the filling layer for 20 minutes before enjoying, allowing the crackers to adhere to the filling.
Serving Suggestions
If you want to take these frozen s’mores along with you somewhere in a cooler, be sure they are kept in lots of ice (preferably dry ice) and wrapped in a plastic bag or parchment paper.
You can enjoy these bars immediately but we find it best to allow them to sit at room temperature for 20 minutes before devouring. Be prepared for messy fingers and faces!
More Frozen Treat Recipes
- Raspberry Ice Cream Delight
- Dole Whip
- Strawberry Frozen Yogurt
- Ice Cream Sandwich Cake
- Strawberry Banana Popsicles
- Blueberry Cheesecake Popsicles
- Butterfinger Ice Cream Sandwiches
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Frozen S’mores
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 5.6 oz instant chocolate pudding 1 box
- 2.5 cups milk cold
- 24 graham crackers
- 8 oz marshmallow fluff
- 8 oz cream cheese softened
- 10 oz whipped topping thawed
Things You’ll Need
Before You Begin
- The recipe card indicates you will need 24 hours of chill time in the freezer. This isn’t entirely necessary, however, you will need a minimum of 4-6 hours to freeze the pudding and marshmallow fluff layers. This can be made the morning of your plans.
- You can also make these frozen s’mores 24 hours in advance. Keep in the freezer and allow them to thaw for 20 minutes before enjoying. If you want to make them further in advance, follow the instructions for the filling layer (pudding and fluff), freeze, then cut the filling into squares. Keep this frozen until ready to serve. When ready, take the filling out of the freezer then place the graham crackers onto them. This will help keep the graham crackers fresh as they tend to get soft when kept in the freezer. Let the graham crackers rest on the filling layer for 20 minutes before enjoying, allowing the crackers to adhere to the filling.
Instructions
- Line a 9×13 pan with parchment paper and the parchment paper to hang up the sides.
- In a large bowl make the instant pudding with the milk. Pour the pudding into the casserole dish and spread evenly. Place into the freezer to chill while making the marshmallow layer.
- In another large bowl beat the cream cheese with a hand mixer. Add the marshmallow fluff and beat again until combined. Fold in the whipped topping.
- Use a rubber spatula to top the chocolate pudding with the marshmallow mix and spread evenly into a layer. Return to freezer for 4-24 hours.
- Once frozen, remove the layers from the casserole dish and place onto a cutting board. Allow to sit for 10 minutes.
- Break the graham crackers in half and place onto the layers. Use a hot, sharp knife to cut around the graham crackers and trim the edges of excess chocolate and marshmallow.
- Use another cutting board or a sheet pan to flip the sandwiches over and top the other side.
- Enjoy immediately or allow the filing to melt slightly so the graham crackers really stick.
Nutrition
Amanda Davis
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Claire says
Can’t wait to make these. But in step 7 you say: Use another cutting board or a sheet pan to flip the sandwiches over and top the other side.
Top the otherside with graham crackers do you mean?
Hollie says
This recipe looks so yummy! I especially like the make-ahead and add Graham cracker later tip!
DeeAnn says
These are absolutely wonderful just the way the recipe is! But I put this into baked graham cracker pie crusts and partially froze them – and they were DELICIOUS!!
Deb Ann says
I used gluten-free graham crackers, they hold their shape and crunchiness. (There is no difference in flavor, believe it or not!) I followed your advice about making them in advance as we are a three-person household. We just go to the freezer, take out a pudding/marshmallow square and put in between two graham crackers. Delicious dessert or snack!
Flutterby says
Haven’t made these yet, but plan to. Need to know though, how does this make 12 bars when you use 16 Graham crackers?
Amanda Formaro says
Thank you for pointing that out! It should have said 24 graham crackers.