In nowadays’s post: Frozen s’mores are the appropriate manner to enjoy the taste of s’mores at the same time as cooling off on a hot summer season day!

It’s summer time, which means that it time for the running a blog international (and the relaxation of the world?) to go crazy about s’mores once more. significantly, smores are just like the pumpkin spice of July, proper? permit’s make s’mores the entirety! And it turns out I’m simply as responsible as all of the other bloggers. This 12 months I’ve already shared s’mores cake mix cookies and s’mores crack (aka Golden Graham bars), each of which might be ridiculously delicious.


And closing 12 months I shared my favored s’mores pizza recipe, which has a graham cracker crust and is just about the nice way to get the gooey goodness of s’mores with out a campfire. today I’m achieving into the files to share this recipe for frozen s’mores, which I first published 3 years ago.

These frozen s’mores are the proper treat for a warm summer day due to the fact you get all of the chocolate/marshmallow/graham cracker flavor in a cold clean layout. They’re clean to make and maintain inside the freezer so that you can hand them out subsequent time you've got a gaggle of youngsters running through the sprinkler for your outside.



  • 1 box instant chocolate pudding 6 serving size
  • 2.5 cups cold milk
  • 16 graham crackers
  • 7 oz marshmallow creme
  • 4 oz cream cheese softened
  • 8 oz frozen whipped topping thawed


  1. Line a 9x13 pan with foil or parchment paper, allowing paper to overhang pan.
  2. In a medium bowl, whisk together pudding mix and milk until smooth and creamy. Pour into 9x13 pan and spread into an even layer.
  3. Chill pudding layer while you mix up the marshmallow layer.
  4. In a medium bowl, beat together cream cheese and marshmallow cream until smooth. Fold in whipping topping.
  5. Spread marshmallow layer over chocolate layer. Cover with foil.
  6. Freeze layers about 6 hours, until firm enough to cut through. Use the foil or parchment paper to remove layers from 9x13 pan and place on a cutting board.
  7. Break 15 graham crackers in half. Slice pudding/marshmallow layers into 15 squares the same size as the graham crackers.
  8. Sandwich layers in between two graham crackers. (Watch the video in the post for an easy way to do this.)
  9. Eat right away or store sandwiches in the freezer in an airtight bag or container. Graham crackers will soften slightly if stored in the freezer for a while. After they've been frozen, allow them to rest at room temperature about 10 minutes before eating for the best texture.

Trending This Week

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel