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Frozen S’mores: Ice Cream Sandwiches Meet Gooey Campfire Bliss

Summer is synonymous with long days, warm nights, and the irresistible aroma of s’mores being toasted over a crackling campfire. But what if I told you there's a way to enjoy this beloved treat without the hassle of building a fire or hunting for the perfect marshmallow stick? Enter: frozen s’mores! These delightful dessert bars capture all the nostalgic flavors of traditional s’mores, with a refreshingly cool twist that makes them perfect for hot summer days.

Frozen s’mores are the ultimate fusion of gooey campfire treats and creamy ice cream sandwiches. Imagine luscious layers of marshmallow crème and rich chocolate pudding nestled between crunchy graham crackers, chilled to perfection. Once set, these bars transform into a decadent, melty delight that can be enjoyed straight from the freezer, offering a unique and deliciously cool take on the classic s’mores experience.

Why will you fall in love with frozen s’mores? For starters, they retain all the beloved flavors of graham crackers, chocolate, and marshmallow, but with an added bonus—they're icy and refreshing, making them the ideal summer indulgence. With just six simple ingredients, including convenient thawed whipped topping and instant chocolate pudding mix, these treats are a breeze to make.

Plus, frozen s’mores can be prepared ahead of time. Simply let the bars firm up in the freezer, then cut and wrap them individually in parchment paper. Store them in a zip-top bag in the freezer, and you'll have a stash of delectable, ready-to-eat treats on hand all summer long.

Recipe from The Kitchn


  • 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.


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