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Frozen S’mores

These Frozen S’mores are a cool, creamy twist on the campfire classic—layered with rich chocolate pudding, fluffy marshmallow cream, and crunchy graham crackers. This no-bake dessert is the perfect make-ahead treat for hot days, parties, and kid-friendly snack fun!
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Prep Time 15 minutes
Chilling time 4 hours
Total Time 4 hours 15 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients
  • 1 5.1 oz box instant chocolate pudding mix
  • 2 cups cold milk
  • 1 8 oz tub Cool Whip, thawed
  • 1 7 oz jar marshmallow fluff
  • 24 graham cracker sheets whole
Optional Add-ins
  • Mini chocolate chips for crunch
  • Peanut butter swirled into pudding
  • Crushed Oreos for extra indulgence
  • Sea salt sprinkle on top for contrast

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Whisk
  • Spatula
  • Parchment paper

Method
 

Whip the Chocolate Layer:
  1. In a large mixing bowl, whisk the pudding mix with cold milk for 2 minutes until thick. Let it sit for 2 more minutes.
Mix the Marshmallow Layer:
  1. In another bowl, stir together Cool Whip and marshmallow fluff until smooth.
Line the Pan:
  1. Line a 9x13-inch pan with parchment paper. Arrange half the graham crackers in a flat layer, breaking pieces as needed.
Spread Chocolate Layer:
  1. Spread the chocolate pudding evenly over the graham crackers.
Add Marshmallow Layer:
  1. Gently spread the Cool Whip-marshmallow mix on top of the pudding layer.
Top with Crackers:
  1. Add another layer of graham crackers on top to sandwich it.
Freeze:
  1. Cover and freeze for at least 4 hours or until firm.
Cut & Serve:
  1. Use a sharp knife to cut into bars. Serve frozen!

Notes

Frozen S’mores – Helpful Tips

Use a Sturdy Base
  • Graham crackers are the star here—pick a good quality, thicker graham so it doesn’t get soggy. You can also try chocolate graham crackers for double the fun!
Whip It Good
  • For that fluffy, dreamy filling, make sure your whipped topping is fully thawed before folding it into the cream cheese.
  • Room temperature cream cheese is a must—no lumps allowed!
Layer with Love
  • Chill each layer for a few minutes before stacking to make those clean, beautiful layers (and make cutting easier later).
  • Use an offset spatula to spread evenly, especially with that thick chocolate pudding layer.
Freeze Time is Key
  • Freeze for at least 4–6 hours, but overnight is best for perfect firmness.
  • Cover tightly with foil or plastic wrap to prevent freezer burn.
Cutting Clean Squares
  • Use a sharp knife dipped in hot water between cuts to slice smooth, bakery-style bars.
  • Let the tray sit out for about 5–10 minutes before slicing so you don’t crack the graham crackers.
Serving & Storing
  • Best served partially thawed—still firm but creamy. Too hard? Let sit out a few extra minutes.
  • Store leftovers in an airtight container in the freezer for up to 2 weeks.
Flavor Twists to Try
  • Swap chocolate pudding for peanut butter, mocha, or cookies & cream pudding.
  • Add a layer of mini marshmallows or crushed graham inside for extra crunch.
  • Want even more indulgence? Drizzle with chocolate shell or caramel sauce before freezing!