Frozen S’mores is a chilled twist on the classic s’mores treat. Layers of chocolate pudding and marshmallow creme are frozen between graham crackers for a simple, no-bake dessert that’s perfect for warm days or anytime you want an easy, crowd-pleasing sweet.
We love experimenting with s’mores variations — from easy s’mores cake to s’mores cupcakes, oven-baked s’mores and s’mores cones. This frozen version is a favorite when we’re craving that familiar chocolate-and-marshmallow flavor without the campfire. If you enjoy frozen desserts, try mint chocolate chip milkshakes or an ice cream cake for more cool treats.
What’s in this post: Frozen S’mores
- Why we love this recipe
- Ingredients
- Variations
- How to Make Frozen S’mores
- Pro Tips
- Frequently Asked Questions
- More Smores Recipes
- Frozen Smores Recipe
Why we love this recipe
- Decadent layers of chocolate. The pudding base gives a rich, creamy chocolate layer that freezes firm for easy slicing.
- Simple and no-bake. Layers come together quickly without an oven — ideal for hot weather or a last-minute dessert.
- Versatile for any occasion. These frozen s’mores work for summer gatherings, potlucks, or a fun family treat any time of year.
Ingredients
- 1 box instant chocolate pudding mix
- 2 1/2 cups milk (whole milk gives best flavor)
- 15 graham crackers
- 7 oz marshmallow creme (fluff)
- 4 oz cream cheese, softened to room temperature
- 8 oz Cool Whip, thawed
The full ingredient list and measurements are included in the recipe card below.
Variations
- Toppings: Finish with whipped topping, mini chocolate chips, or a drizzle of melted chocolate for extra appeal.
- Chocolate graham crackers: Swap in chocolate grahams for an even richer chocolate experience.
How to Make Frozen S’mores
- Step 1 – Prep the pan. Line a 9×13-inch baking pan with foil or parchment paper, leaving an overhang to lift the frozen slab out later.
Step 2. Whisk the instant chocolate pudding mix with the milk until smooth. Spread the pudding evenly across the bottom of the lined pan and place it in the freezer while you prepare the marshmallow layer.
Step 3. In a separate bowl, beat the softened cream cheese and marshmallow creme together until smooth. Fold in the thawed Cool Whip gently by hand until fully combined.
Step 4. Spread the marshmallow mixture over the chilled pudding layer. Cover the pan with foil and freeze until the layers are firm, about 4–6 hours.
Step 5. Break graham crackers into squares and place them on top of the frozen marshmallow layer, close together. You can typically fit three rows of five crackers across a 9×13 pan.
Step 6. Use the foil or parchment overhang to lift the frozen slab from the pan and place it on a cutting board.
Step 7. Cut between the graham crackers to make squares. Flip each square and top with a second graham cracker to create a frozen s’mores sandwich. Serve immediately or return to the freezer until ready to enjoy.
Pro Tips
- Line the pan well: Foil or parchment with an overhang makes removing and slicing the frozen dessert easy.
- Softened cream cheese: Be sure the cream cheese is at room temperature so it blends smoothly with the marshmallow creme.
- Serve timing: Let frozen s’mores sit at room temperature 5–10 minutes before eating for easier bites, or serve straight from the freezer on hot days.
Frequently Asked Questions
They’re best after sitting at room temperature for a few minutes so they’re easier to bite, but you can serve them straight from the freezer for an extra-cold treat on hot days.
Wrap each bar individually in plastic wrap or foil and place them in a freezer bag or airtight container. Store in the freezer.
Properly stored in the freezer, these frozen s’mores will keep for up to three months.
More Smores Recipes
- Smores Puppy Chow Recipe
- Easy Smores Cookie Cups
- Smores Cookies Recipe
- S’mores Bars
- S’mores Cheesecake
Give this Frozen S’mores recipe a try, and if you enjoy it please come back and leave a star rating.
Frozen Smores
Ingredients
- 1 box Instant Chocolate Pudding
- 2 1/2 cup Milk
- 15 Graham Crackers
- 7 oz Marshmallow Creme
- 4 oz Cream Cheese softened at room temperature
- 8 oz Cool Whip thawed
Instructions
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Line a 9×13 baking pan with foil or parchment paper with a 1-inch overhang.
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In a bowl, whisk the pudding mix with milk until smooth. Spread the pudding in the bottom of the prepared pan and freeze briefly while you make the marshmallow layer.
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Beat the cream cheese and marshmallow creme together until smooth. Fold in the Cool Whip by hand until well combined.
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Spread the marshmallow mixture over the pudding. Cover and freeze for at least 4–6 hours, until firm.
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Lift the frozen slab from the pan using the foil or parchment and place on a cutting board.
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Break graham crackers into squares and arrange half of them on top of the frozen marshmallow layer in rows, leaving room to cut between them.
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Cut the slab into squares by slicing between the graham crackers. Flip each piece and top with a second graham cracker to finish.
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Serve immediately or wrap individually and store in the freezer in an airtight container or freezer bag.
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If frozen solid, let stand about 5–10 minutes at room temperature before eating for easier bites.