Ingredients
Scale
- 1 (5.9-ounce) box instant chocolate pudding
- 2½ cups whole milk
- 2½ cups Cool Whip, defrosted and divided
- 12 graham crackers, broken in half and divided
- 5 ounces cream cheese, at room temperature
- 6 ounces marshmallow creme (a little less than 1 jar)
- Pinch of salt
Instructions
- Line a 9×13-inch baking dish with parchment paper, leaving extra parchment hanging over the sides so you can easily pull the dessert out later.
- In a medium bowl, whisk together the pudding mix, milk, and ½ cup Cool Whip until smooth and creamy.
- Lay half of the graham crackers evenly in the bottom of the baking dish. Spread pudding mix into an even layer over the top and chill.
- In another medium bowl, beat together the cream cheese and marshmallow creme until smooth. Fold in remaining 2 cups Cool Whip and a pinch of salt.
- Spread cream cheese mixture evenly over the chocolate layer. Place remaining graham crackers over the top. Cover with foil.
- Freeze for 6 hours, or until firm enough to cut through.
- Use the overhanging parchment to remove the frozen filling. Place on a cutting board and, using the graham crackers as a guide, slice the layers into 12 squares. Trim away any excess of the frozen filling.
- Enjoy while softened or store in the freezer.
Notes
- For the best Frozen S’mores experience, I recommend letting them soften at room temperature for about 15 minutes before eating.
- Make sure your cream cheese is truly at room temperature to avoid lumps in your marshmallow layer.
- The parchment paper is crucial for easy removal – don’t skip this step!
- Press the top layer of graham crackers gently into the marshmallow mixture to help them adhere.
- For cleaner cuts, wipe your knife between slices.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 frozen s'more
- Calories: 84 kcal
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Protein: 0g