Frozen S’mores Recipe

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I just made Frozen Smores and I’m not kidding when I say they freeze into insanely creamy, spoon-stealing treats I’m hiding from everyone.

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A photo of Frozen S'mores Recipe

I am obsessed with Frozen S’mores. Layers of chocolate pudding and marshmallow creme are ridiculous together, cold and melty in that best way.

I adore how the cool pudding fights the sticky marshmallow fluff and wins sometimes. And it’s wildly simple to reach for when it’s hot outside and you want s’mores without a fire.

Smores Pudding feels like the grown-up cheat treat I actually want. Mini chocolate chips hiding in each spoonful make it snap and sing.

I crave that mix of creamy, chilly, and slightly crunchy every single summer afternoon. No guilt.

Worth every spoon. Try it now.

Ingredients

Ingredients photo for Frozen S'mores Recipe

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  • Graham cracker crumbs: crunchy base, gives that classic s’mores texture.
  • Unsalted butter, melted: makes crumbs stick together and adds rich fat.
  • Granulated sugar: little extra sweetness, helps the crust brown a bit.
  • Instant chocolate pudding mix: quick chocolatey creaminess, no cooking needed.
  • Cold milk: thins the pudding mix, keeps the filling nice and smooth.
  • Marshmallow creme: gooey marshmallow flavor, sticky and totally nostalgic.
  • Whipped topping, slightly thawed: lightens the filling, makes it scoopable and airy.
  • Mini marshmallows: extra chew and nostalgia, they’re cute and toasty-ready.
  • Mini chocolate chips or chopped chocolate: little bursts of chocolate in every bite.
  • Chopped or shaved chocolate for garnish: pretty finishing touch, adds bitterness if you want.

Ingredient Quantities

  • 1 1/2 cups graham cracker crumbs (about 10 to 12 full sheets)

  • 6 tablespoons unsalted butter, melted

  • 2 tablespoons granulated sugar

  • 2 (3.9 oz) packages instant chocolate pudding mix

  • 3 cups cold milk

  • 1 (7 oz) jar marshmallow creme (marshmallow fluff)

  • 1 (8 oz) tub whipped topping, slightly thawed (like Cool Whip)

  • 1 cup mini marshmallows

  • 1/2 cup mini chocolate chips or chopped semisweet chocolate

  • 2 ounces chocolate, chopped or shaved for garnish (optional)

How to Make this

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1. Mix graham cracker crumbs, melted butter and granulated sugar in a bowl until it holds together when pressed; press evenly into the bottom of a 9×9 or similar baking dish to make the crust. Chill in the fridge 10 minutes to set.

2. In a medium bowl whisk both packages of instant chocolate pudding with 3 cups cold milk for 2 minutes until thickened; let sit 5 minutes to finish setting.

3. In a separate bowl stir the jar of marshmallow creme with the slightly thawed whipped topping until smooth and spreadable; a rubber spatula works best and it will be a little sticky.

4. Fold half of the mini marshmallows and half of the mini chocolate chips gently into the pudding so you get pockets of goo and chocolate.

5. Spread half of the pudding mixture evenly over the chilled graham crust; smooth the top with a spatula.

6. Spoon and spread the marshmallow/whipped topping mixture over the pudding layer; you can leave it slightly rustic and swirly, it looks nice.

7. Add the remaining pudding in a thin layer over the marshmallow layer, then sprinkle the remaining mini marshmallows and mini chips on top.

8. Cover the dish tightly with plastic wrap and freeze at least 4 hours or until firm; for quicker serving you can freeze 2 to 3 hours and it will be sliceable but softer.

9. Let the frozen s’mores sit at room temperature 5 to 10 minutes before slicing so it cuts cleanly; use a warm knife for neat pieces.

10. Garnish with the chopped or shaved 2 ounces of chocolate just before serving. Tip: if you like a toasted marshmallow flavor, quickly brown the top marshmallows with a kitchen torch or under a hot broiler for 10 to 20 seconds only, then refreeze briefly to firm up.

Equipment Needed

1. 9×9 baking dish (or similar) — use one that fits the recipe well
2. Medium mixing bowl for pudding, plus a separate bowl for marshmallow mix
3. Measuring cups and spoons (1 cup, 1/2 cup, tbsp) — accurate measuring matters
4. Whisk for the pudding (2 minutes of whisking)
5. Rubber spatula for folding and spreading — works best with sticky marshmallow
6. Offset spatula or flat spatula to smooth layers (or a regular spatula)
7. Mixing spoon for stirring crumbs and chips
8. Plastic wrap to cover for freezing and to keep it airtight
9. Sharp knife (warm under hot water before slicing) and a cutting board

FAQ

A: Freeze it at least 4 hours, but overnight is best so it firms up and slices clean. If you try to cut it too soon it will be soupy.

A: Yes, make it up to 3 days ahead and keep it covered in the freezer. For longer storage wrap tight in plastic then foil, it keeps well for about 1 month.

A: Use chocolate or vanilla dairy free pudding mix and a nondairy whipped topping. Swap regular milk for almond or oat milk that's labeled "unsweetened" to keep sugar down. Texture may be a bit different, but still tasty.

A: Press the graham crumbs very firmly into the pan and chill 10 minutes before adding filling. Also avoid overmixing wet ingredients or letting them sit on the crust for long before freezing.

A: Yes, you can torch a few marshmallows and press them on top right before serving. They won't stay toasty long in the freezer, but they add great flavor if you serve right away.

A: Run a sharp knife under hot water, dry it, then slice. Wipe and reheat the knife between cuts for clean edges. Let slices sit 5 minutes at room temp before eating so they soften up a bit.

Frozen S’mores Recipe Substitutions and Variations

  • Graham cracker crumbs: Use crushed digestive biscuits, vanilla wafers, or Oreo crumbs (remove filling first) for a slightly different flavor and texture. They all pack and set similarly, just press a bit harder if theyre coarser.
  • Unsalted butter, melted: Swap in melted coconut oil for a hint of tropical flavor, or use light margarine or vegan butter if you want dairy free. Coconut oil firms up in the freezer so the crust will be firmer.
  • Instant chocolate pudding mix: Make a quick homemade pudding by whisking 1/3 cup cocoa + 1/2 cup sugar + 3 tbsp cornstarch, then cook with 3 cups milk until thickened; cool before folding in. Tastes fresher and you control the sweetness.
  • Marshmallow creme (marshmallow fluff): Gently melt a bag of regular marshmallows with 1-2 tbsp milk or corn syrup, stirring until smooth, or use jarred marshmallow spread from another brand. Melted mallows give the same gooey texture but may be a touch denser.

Pro Tips

1. Chill the crust longer than you think. If it feels even a little warm when you press the pudding on, the layers will slip and get messy. Pop it in the fridge 20 to 30 minutes, not just 10, so it firms up good.

2. Warm your knife under hot water and wipe it dry between slices. That makes clean cuts every time. If you try to saw through frozen bits you’ll smash the layers and it looks sad.

3. Fold the marshmallows and chips into the pudding gently and don’t overmix. If you beat it too much the pudding gets runny and the marshmallows melt into nothing, losing those gooey pockets everyone loves.

4. If you want a toasted marshmallow taste, use a kitchen torch or a super-hot broiler for just a few seconds — watch it the whole time because it burns fast. After toasting, let it sit in the freezer 10 to 15 minutes so it firms back up before you slice.

Frozen S'mores Recipe

Frozen S'mores Recipe

Recipe by Tina Braven

0.0 from 0 votes

I just made Frozen Smores and I’m not kidding when I say they freeze into insanely creamy, spoon-stealing treats I’m hiding from everyone.


Pin

Servings

12

servings

Calories

419

kcal

Equipment: 1. 9×9 baking dish (or similar) — use one that fits the recipe well
2. Medium mixing bowl for pudding, plus a separate bowl for marshmallow mix
3. Measuring cups and spoons (1 cup, 1/2 cup, tbsp) — accurate measuring matters
4. Whisk for the pudding (2 minutes of whisking)
5. Rubber spatula for folding and spreading — works best with sticky marshmallow
6. Offset spatula or flat spatula to smooth layers (or a regular spatula)
7. Mixing spoon for stirring crumbs and chips
8. Plastic wrap to cover for freezing and to keep it airtight
9. Sharp knife (warm under hot water before slicing) and a cutting board

Ingredients

  • 1 1/2 cups graham cracker crumbs (about 10 to 12 full sheets)

  • 6 tablespoons unsalted butter, melted

  • 2 tablespoons granulated sugar

  • 2 (3.9 oz) packages instant chocolate pudding mix

  • 3 cups cold milk

  • 1 (7 oz) jar marshmallow creme (marshmallow fluff)

  • 1 (8 oz) tub whipped topping, slightly thawed (like Cool Whip)

  • 1 cup mini marshmallows

  • 1/2 cup mini chocolate chips or chopped semisweet chocolate

  • 2 ounces chocolate, chopped or shaved for garnish (optional)

Directions

  • Mix graham cracker crumbs, melted butter and granulated sugar in a bowl until it holds together when pressed; press evenly into the bottom of a 9×9 or similar baking dish to make the crust. Chill in the fridge 10 minutes to set.
  • In a medium bowl whisk both packages of instant chocolate pudding with 3 cups cold milk for 2 minutes until thickened; let sit 5 minutes to finish setting.
  • In a separate bowl stir the jar of marshmallow creme with the slightly thawed whipped topping until smooth and spreadable; a rubber spatula works best and it will be a little sticky.
  • Fold half of the mini marshmallows and half of the mini chocolate chips gently into the pudding so you get pockets of goo and chocolate.
  • Spread half of the pudding mixture evenly over the chilled graham crust; smooth the top with a spatula.
  • Spoon and spread the marshmallow/whipped topping mixture over the pudding layer; you can leave it slightly rustic and swirly, it looks nice.
  • Add the remaining pudding in a thin layer over the marshmallow layer, then sprinkle the remaining mini marshmallows and mini chips on top.
  • Cover the dish tightly with plastic wrap and freeze at least 4 hours or until firm; for quicker serving you can freeze 2 to 3 hours and it will be sliceable but softer.
  • Let the frozen s'mores sit at room temperature 5 to 10 minutes before slicing so it cuts cleanly; use a warm knife for neat pieces.
  • Garnish with the chopped or shaved 2 ounces of chocolate just before serving. Tip: if you like a toasted marshmallow flavor, quickly brown the top marshmallows with a kitchen torch or under a hot broiler for 10 to 20 seconds only, then refreeze briefly to firm up.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 152g
  • Total number of serves: 12
  • Calories: 419kcal
  • Fat: 18.7g
  • Saturated Fat: 8.8g
  • Trans Fat: 0.08g
  • Polyunsaturated: 1.8g
  • Monounsaturated: 5.6g
  • Cholesterol: 29mg
  • Sodium: 172mg
  • Potassium: 79mg
  • Carbohydrates: 64g
  • Fiber: 1.3g
  • Sugar: 48g
  • Protein: 3.8g
  • Vitamin A: 300IU
  • Vitamin C: 0mg
  • Calcium: 83mg
  • Iron: 0.5mg

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