I turned chocolate pudding, whipped topping, cream cheese, and marshmallow fluff into a Frozen Dessert Recipe layered between graham crackers that reimagines s’mores in a freezer-ready form.

Jump to Recipe

I remember the first time I stacked marshmallow fluff and graham cracker squares into a freezer-safe pan, it felt wrong and brilliant at once. I wanted something playful not sticky, and this twist turned into an Easy S’mores Dessert that people asked me about nonstop.

It’s a Frozen Dessert Recipe that somehow keeps that campfire nostalgia but cold, creamy and just weirdly addicting. I won’t spoil the trick here but imagine layers that snap and then melt in your mouth, tiny bursts of toasted sweetness, you might laugh at how simple it is yet keep coming back for more.

Ingredients

Print Recipe (No Advertisments)

Crunchy base, mostly carbs and simple sugars, some fiber, adds toasty honey like flavor.
Powdered mix heavy on sugar and starch, gives instant chocolate flavor and creaminess.
Rich and tangy, mostly fat and some protein, makes the filling smooth and dense.
It’s ultra sweet, mostly sugar with little nutrition, adds sticky marshmallow sweetness and loft.
Light airy texture, low protein, adds volume and cream like mouthfeel without heaviness.
Packed with sugar and fat, small antioxidants from cocoa, adds melty chocolate richness.
Fine sweet dust, pure carbs, used to sweeten and kinda stabilize whipped or creamy layers.

Ingredient Quantities

24 graham cracker squares about 2 sleeves

2 (3.9 oz) packages instant chocolate pudding mix

3 cups cold milk

8 oz cream cheese softened

7 oz jar marshmallow fluff

8 oz tub frozen whipped topping thawed

1 cup semisweet chocolate chips or about 4 oz milk chocolate chopped

1/4 cup powdered sugar

1 teaspoon vanilla extract (optional)

How to Make this

Print Recipe (No Advertisments)

1. Make the pudding: whisk the 2 packages instant chocolate pudding with 3 cups cold milk until thick, about 2 minutes, then set aside to chill while you work on the rest.

2. Soften and smooth the cream cheese: beat the 8 oz softened cream cheese with the 1/4 cup powdered sugar and 1 teaspoon vanilla (if using) until totally smooth, scraping the bowl so no lumps remain.

3. Tame the fluff and topping: microwave the 7 oz marshmallow fluff in a small bowl for 8 to 12 seconds just to loosen it so it’s easier to fold, then fold the warmed fluff and the thawed 8 oz tub frozen whipped topping into the cream cheese mixture until light and fluffy.

4. Combine with pudding: gently fold the chilled chocolate pudding into the cream-cheese/marshmallow mixture until uniform. Don’t overmix or you’ll deflate it, but make sure there are no big streaks.

5. Prep your workspace: lay out 24 graham cracker squares (about 2 sleeves) on a parchment-lined baking sheet or tray. If some crackers are uneven, trim edges so sandwiches sit flat.

6. Assemble sandwiches: spoon or pipe about 2 tablespoons of the filling onto 12 graham squares, spread slightly, then top with the remaining 12 squares to make 12 sandwiches. Press gently so filling reaches the edges.

7. Melt the chocolate: microwave the 1 cup semisweet chocolate chips (or about 4 oz chopped milk chocolate) in 20 second bursts, stirring between bursts, until smooth. If it’s too thick add a teaspoon of vegetable oil or butter to loosen it.

8. Top and freeze: drizzle or spread the melted chocolate over the top of each sandwich, get it mostly covered but it can look rustic. Freeze the sheet for at least 2 to 3 hours until firm.

9. Store and serve: transfer frozen s’mores to an airtight container with parchment between layers, keep in the freezer up to 2 weeks. Let sit 2 to 5 minutes at room temp before eating so they’re not rock hard.

Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Electric hand mixer or a sturdy whisk if you dont have one
4. Rubber spatula and a tablespoon or two for folding and scraping
5. Small microwave safe bowl for the marshmallow and for melting chocolate
6. Measuring cups and measuring spoons
7. Baking sheet plus parchment paper or a tray for freezing the sandwiches
8. Piping bag or a spoon and an offset spatula or butter knife for spreading
9. Airtight freezer safe container with parchment sheets for storing

FAQ

Can I make Frozen S'mores ahead of time?

Yes, make them the day before or up to 3 to 4 weeks in the freezer. For best texture eat within a month. Let sit at room temp 10 to 20 minutes before scooping so they soften enough.

How should I store leftovers?

Keep covered in an airtight container or wrapped well with plastic so they don't get freezer burn. If stacking, put parchment between layers so they don't stick.

My filling seems too soft, what went wrong?

Usually from not chilling long enough, or folding whipped topping too hard. Chill the pudding/cream cheese mix until thicker before folding in the thawed whipped topping. If still soft add a little more instant pudding powder or 2 to 4 tablespoons powdered sugar to firm it up.

Can I swap ingredients like chocolate or crackers?

Totally. Use milk or dark chocolate, or chocolate chips. Gluten free graham crackers or digestive biscuits work too. Just expect slight flavor or texture changes.

Can I make individual servings instead of a pan?

Yep, layer crackers and filling in jars, cups, or ramekins. They freeze and serve the same, just shorten softening time before eating.

Best way to melt chocolate for the drizzle or chips?

Microwave in 15 to 20 second bursts stirring between each until smooth, or use a double boiler. Don't overheat or it can seize, if that happens stir in a little oil or cream to loosen it.

Frozen S’mores Recipe Substitutions and Variations

Graham cracker squares: swap with digestive biscuits or chocolate wafer cookies (crush or layer the same way). Digestives give a similar honey flavor, chocolate wafers make it richer.
Instant chocolate pudding mix: make a quick stovetop pudding instead — whisk 1/3 cup unsweetened cocoa, 1/2 cup sugar, 3 tablespoons cornstarch and a pinch of salt into 3 cups cold milk, heat while stirring until thick, cool. Same role, fresher chocolate taste.
Cream cheese: use mascarpone for a silkier, richer texture or Neufchâtel for a slightly lighter 1:1 swap by weight; both blend the same way so just soften first.
Frozen whipped topping: replace with whipped heavy cream (whip to soft peaks) or use coconut whipped cream for a dairy free option; both fold in like the thawed topping.

Pro Tips

1) Soften and smooth the cream cheese really well, dont skip this. If theres any chill left you’ll get little lumps in the filling, beat it until silky and scrape the bowl good. If you still see specks push the mixture through a fine mesh strainer or give it one quick zap in the microwave for 5 seconds and stir.

2) Keep the filling light by folding, not beating. Warm the fluff just enough to loosen it, then fold the whipped topping and pudding in gently, use a big spatula and fold in thirds. Overmixing will make it dense, and youll notice the texture change right away so stop when it looks uniform.

3) Make chocolate shiny and easy to work with by melting in short bursts and stirring between each burst. If it seems too thick add a teaspoon of vegetable oil or coconut oil, that gives a glossy finish and stops the chocolate from cracking when frozen. If the chocolate seizes, a splash of warm milk and lots of stirring can save it.

4) Prep the graham crackers so sandwiches sit flat. Trim any warped edges, put them on parchment while assembling and press gently so the filling reaches the edges but not so hard it oozes out. Freeze the tray for 10 to 20 minutes before you coat with chocolate so nothing squishes or melts when you pour.

5) Storing and serving hacks: layer between parchment in an airtight container and keep frozen, they keep well. Let them sit 2 to 5 minutes at room temp before eating so they arent rock hard, or nuke a single one 5 to 7 seconds if you want it softer fast.

Frozen S'mores Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I turned chocolate pudding, whipped topping, cream cheese, and marshmallow fluff into a Frozen Dessert Recipe layered between graham crackers that reimagines s'mores in a freezer-ready form.

Servings

servings

Calories

435

kcal

Equipment: 1. Large mixing bowl
2. Medium mixing bowl
3. Electric hand mixer or a sturdy whisk if you dont have one
4. Rubber spatula and a tablespoon or two for folding and scraping
5. Small microwave safe bowl for the marshmallow and for melting chocolate
6. Measuring cups and measuring spoons
7. Baking sheet plus parchment paper or a tray for freezing the sandwiches
8. Piping bag or a spoon and an offset spatula or butter knife for spreading
9. Airtight freezer safe container with parchment sheets for storing

Ingredients

24 graham cracker squares about 2 sleeves
2 (3.9 oz) packages instant chocolate pudding mix
3 cups cold milk
8 oz cream cheese softened
7 oz jar marshmallow fluff
8 oz tub frozen whipped topping thawed
1 cup semisweet chocolate chips or about 4 oz milk chocolate chopped
1/4 cup powdered sugar
1 teaspoon vanilla extract (optional)

Directions

Make the pudding: whisk the 2 packages instant chocolate pudding with 3 cups cold milk until thick, about 2 minutes, then set aside to chill while you work on the rest.
Soften and smooth the cream cheese: beat the 8 oz softened cream cheese with the 1/4 cup powdered sugar and 1 teaspoon vanilla (if using) until totally smooth, scraping the bowl so no lumps remain.
Tame the fluff and topping: microwave the 7 oz marshmallow fluff in a small bowl for 8 to 12 seconds just to loosen it so it’s easier to fold, then fold the warmed fluff and the thawed 8 oz tub frozen whipped topping into the cream cheese mixture until light and fluffy.
Combine with pudding: gently fold the chilled chocolate pudding into the cream-cheese/marshmallow mixture until uniform. Don’t overmix or you’ll deflate it, but make sure there are no big streaks.
Prep your workspace: lay out 24 graham cracker squares (about 2 sleeves) on a parchment-lined baking sheet or tray. If some crackers are uneven, trim edges so sandwiches sit flat.
Assemble sandwiches: spoon or pipe about 2 tablespoons of the filling onto 12 graham squares, spread slightly, then top with the remaining 12 squares to make 12 sandwiches. Press gently so filling reaches the edges.
Melt the chocolate: microwave the 1 cup semisweet chocolate chips (or about 4 oz chopped milk chocolate) in 20 second bursts, stirring between bursts, until smooth. If it’s too thick add a teaspoon of vegetable oil or butter to loosen it.
Top and freeze: drizzle or spread the melted chocolate over the top of each sandwich, get it mostly covered but it can look rustic. Freeze the sheet for at least 2 to 3 hours until firm.
Store and serve: transfer frozen s’mores to an airtight container with parchment between layers, keep in the freezer up to 2 weeks. Let sit 2 to 5 minutes at room temp before eating so they’re not rock hard.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.