Frozen S’mores

published Jul 3, 2024
Frozen S'mores Recipe

Frozen s’mores combine the gooey campfire treat and ice cream sandwiches into the ultimate summer dessert.


Prep25 minutes

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frozen smores bars stacked
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

My first memory of gooey s’mores was around the campfire on a Girl Scout camping trip, and I’ve loved the sweet treat ever since. This simple treat has everything I love in a dessert: honey graham crackers, rich chocolate, and, of course, toasted marshmallow. Now, instead of setting up a fire and searching for sticks to toast marshmallows, I’m serving a cooler (literally!) version of s’mores. 

Meet: frozen s’mores! These dessert bars are everything you love about the campfire treat, but are even better for summer because they’re served straight from the freezer. To make this recipe, layer gooey marshmallow crème and chocolate pudding between layers of graham crackers. Once the bars are chilled and firm, serve them ice cream sandwich-style for a melty, gooey summertime treat that everyone will love.  

Why You’ll Love It

  • It’s a cool twist on a classic summer treat. This treat has all of the flavor of traditional s’mores — graham crackers, chocolate, and marshmallow — but comes from the freezer, not the campfire. There are only six ingredients, thanks to thawed whipped topping and instant chocolate pudding mix.
  • Frozen s’mores can be made ahead. Once the frozen s’mores are firm, cut, wrap individually in parchment paper, and stash in a zip-top bag in the freezer.
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

Key Ingredients in Frozen S’mores

  • Graham crackers: Break the graham crackers sheets in half before arranging them in the pan to make cutting into individual servings even easier. 
  • Marshmallow crème: Replace traditional marshmallows with the spreadable marshmallow Fluff that’s found on the baking aisle. 
  • Chocolate pudding mix: Make sure to buy the big (5.9-ounce) box of instant chocolate pudding for this recipe. 
  • Heavy cream: Using milk as the pudding mix’s box recommends results in an icy consistency. Skip the milk and whisk heavy cream into the pudding mix instead for the creamy chocolate layer. 
  • Whipped topping: Fold thawed whipped topping into the marshmallow and chocolate layers to give them a lighter texture. 

More S’mores to Make

Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

Frozen S'mores Recipe

Frozen s’mores combine the gooey campfire treat and ice cream sandwiches into the ultimate summer dessert.

Prep time 25 minutes

Serves 15

Nutritional Info


  • 1 (8-ounce) container

    thawed frozen whipped topping, such as Cool Whip, divided

  • 3 cups

    heavy cream

  • 4 ounces

    cream cheese

  • 15

    full-size graham crackers (about 8.3 ounces), divided

  • 1 (5.9-ounce) package

    instant chocolate pudding mix

  • 1 (about 7-ounce) jar

    marshmallow crème, such as Marshmallow Fluff


  1. Thaw 1 (8-ounce) container frozen whipped topping if needed. Let 3 cups heavy cream and 4 ounces cream cheese sit at room temperature until the cream cheese is softened, about 45 minutes. Meanwhile, line a 9x13-inch baking pan (about 2 inches high) with 2 sheets of parchment paper, positioning them perpendicular to each other, so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.

  2. Break 8 of the full-size graham crackers in half. Arrange all but 1 piece in a single layer in the bottom of the pan so that they are touching. (The entire pan might not be covered in crackers.)

  3. Place the cream cheese and 1 (about 7-ounce) jar marshmallow crème in the bowl of a stand mixer (or place in a large bowl if using an electric hand mixer). Beat with the paddle attachment on medium speed until smooth and combined, about 30 seconds. Add 2 cups of the whipped topping and fold until just combined. Dollop the marshmallow mixture onto the graham crackers, then spread into an even layer.

  4. Place the cream and 1 (5.9-ounce) package instant chocolate pudding mix in the now-empty bowl (no need to wipe out). Whisk until smooth and combined. Add the remaining 1 cup whipped topping and fold until just combined. Spread evenly over the marshmallow mixture. Repeat breaking the remaining 7 graham cracker sheets in half. Arrange them and the remaining graham cracker half in a single layer over the chocolate mixture. Cover and freeze until firm, at least 6 hours.

  5. When ready to serve, grasp the excess parchment and transfer the slab onto a cutting board. Cut the slab into 15 squares, using the graham cracker squares as a guide.

Recipe Notes

Storage: Wrap each square individually with parchment paper and place in a zip-top freezer bag for up to 3 months.