Frozen S’mores

A frozen twist on the classic campfire treat, these frozen s’mores are my go-to dessert when the weather is hot and I’m craving something sweet and nostalgic. With layers of creamy marshmallow fluff, rich chocolate pudding, and crisp graham crackers, they hit every note of flavor and texture I love—without needing a fire or oven.

Why You’ll Love This Recipe

I love how this recipe transforms a traditional s’more into something refreshing and cool. The frozen texture makes it ideal for summer, while the flavors still take me straight back to childhood camping trips. It’s super easy to prepare, and since it’s a no-bake dessert, I don’t have to worry about heating up the kitchen. Plus, it’s a great make-ahead option, so I can always have a tray ready in the freezer for when I want a quick treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

graham crackers
instant chocolate pudding mix
cold milk
marshmallow creme (or marshmallow fluff)
whipped topping (like Cool Whip)

Directions

I start by lining the bottom of a baking dish with a single layer of graham crackers.

Then, in a mixing bowl, I whisk together the instant pudding mix and cold milk until it thickens, and I set it aside.

In another bowl, I blend the marshmallow creme with the whipped topping until the mixture is smooth and fluffy.

I spread half of the marshmallow mixture evenly over the graham crackers.

Next, I layer the chocolate pudding over the marshmallow mixture, spreading it out to the edges.

Then, I add the remaining marshmallow mixture on top of the pudding layer.

I place another layer of graham crackers over the top and gently press them down.

I cover the dish and place it in the freezer for at least 4 hours, until it’s completely set.

Before serving, I slice the dessert into squares and let them sit at room temperature for about 5 minutes so they soften just enough to enjoy easily.

Servings and timing

This recipe makes about 12 servings. I spend around 15 minutes putting everything together, and then I let it freeze for at least 4 hours to make sure it sets properly.

Variations

I like to change it up sometimes by mixing mini chocolate chips or bits of crushed candy bars between the layers for added crunch. When I’m craving a more intense chocolate flavor, I swap in chocolate fudge pudding. Peanut butter pudding is another great variation that gives it a salty-sweet twist. I’ve even tried using different types of cookies like digestive biscuits or chocolate graham crackers for something a little different.

storage/reheating

I store frozen s’mores in an airtight container in the freezer, and they stay good for up to 2 weeks. I don’t reheat them, but I do let them sit out for a few minutes before serving so they’re easier to cut and bite into. That short time at room temperature brings the texture to just the right level of softness.

FAQs

Can I use homemade pudding instead of instant?

Yes, I sometimes use homemade pudding. I just make sure it’s completely cooled before layering it into the dessert so it doesn’t melt the other ingredients.

Can I make these with real marshmallows?

Absolutely. I melt regular marshmallows with a bit of milk to create a smooth, spreadable texture. It works well, but marshmallow creme is definitely quicker and easier.

How can I keep the graham crackers from getting soggy?

I assemble and freeze the dessert right away, and I try to eat it within two weeks. That helps keep the crackers crisp and prevents them from absorbing too much moisture.

Can I use a different type of cookie?

Definitely. I’ve had great success with digestive biscuits, vanilla wafers, and even chocolate graham crackers. Each one adds a slightly different twist, and they all work beautifully.

Do they need to be thawed before eating?

Not really. I just leave them out for about 5 minutes before serving. That’s enough time to soften the layers slightly and make them easier to slice and eat.

Conclusion

These frozen s’mores are everything I want in a summer dessert—easy to make, cool and creamy, and packed with all the classic flavors I love. They’re a nostalgic treat with a refreshing twist, and I always keep a batch in the freezer for those moments when I want something sweet, simple, and satisfying.

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