Description
Layers of chocolate pudding and marshmallow creme make these frozen s’mores the best way to enjoy a s’more on a hot summer day!
Ingredients
Scale
- 1 box Instant Chocolate Pudding (5.9 oz)
- 2.5 cups Cold Milk (whole or 2%)
- 12–15 Graham Crackers
- 7 oz Marshmallow Creme
- 4 oz Cream Cheese (softened)
- 8 oz Frozen Whipped Topping (thawed)
Instructions
- Line a 9×13 pan with parchment paper, allowing paper to overhang pan. Break 6 graham crackers in half and place 12 graham cracker squares down on the parchment paper. If your pan has square edges you may be able to fit 15 graham cracker squares.
- In a medium bowl, beat together the pudding mix and milk until smooth and creamy. Then stir in about a quarter of the frozen whipped topping (Cool Whip) – just over half a cup. Spoon the pudding over the graham crackers, then spread it out smooth.
- Place pan in the freezer while you mix up the marshmallow layer.
- In a medium bowl, beat together cream cheese and marshmallow cream until smooth. Fold in the rest of the whipping topping. Remove pan from freeze and spoon marshmallow mixture over the pudding, then spread it out smooth.
- Place twelve (or 15) graham cracker squares over the marshmallow layer.
- Cover the pan with foil and freeze for about six hours, until the s'mores are firm enough to slice through.
- Remove from freezer and rest at room temperature for about 10 minutes. Use a long sharp knife to slice the excess filling from around the outer edges of the graham crackers. Then slice in between each cracker. Serve immediately.
- To store for later, place frozen s'mores in an airtight container with piece of parchment paper in between each treat. Store in the freezer for up to three months. After they've been frozen, allow to sit at room temperature for 10 minutes before eating.