Frozen Smores Recipe: Easy Homemade Summer Dessert Treat

Posted on August 31, 2025

Sticky fingers, melty chocolate, and toasted marshmallows—those are the classic s’mores vibes, right? But what if I told you there’s a way to bring all that campfire nostalgia into a chilly, summer-ready dessert? Honestly, the first time I tried frozen s’mores, I couldn’t believe how much I loved the cool twist on the classic. It’s got everything: creamy layers, crunchy graham crackers, and that unmistakable s’mores flavor—only ice cold. This frozen s’mores recipe is a game-changer for summer parties, backyard BBQs, or just a lazy afternoon craving something sweet. You know, sometimes you get tired of the same old popsicles or ice cream sandwiches. That’s when frozen s’mores step in—no campfire required, just a freezer and a little patience. I first made these for a family picnic and, let’s face it, they disappeared so fast I barely got a taste! There’s something about the combination of chocolate pudding, marshmallow cream, and graham crackers that just hits differently when it’s chilled. If you’ve got kids, picky eaters, or a crew that’s always begging for dessert, this one’s for you. And if you’re like me—always searching for a treat that’s simple, nostalgic, and just a bit surprising—this frozen s’mores recipe is absolutely worth a spot in your summer rotation.

Why You’ll Love This Recipe

Quick & Easy: Comes together in about 20 minutes (plus freezing time), making it perfect for last-minute dessert emergencies or when you just can’t wait for something sweet.
Simple Ingredients: Everything here is probably already in your pantry or fridge. No need for fancy chocolate or specialty marshmallows.
Perfect for Summer: These are a lifesaver on hot days—think pool parties, picnics, or even just a treat after lawn games.
Crowd-Pleaser: Kids go nuts for them, grown-ups sneak seconds, and honestly, I’ve never had leftovers after a party.
Unbelievably Delicious: The creamy, chocolatey layers and that marshmallow fluff—oh man, you’ll close your eyes and smile after the first bite.

This frozen s’mores recipe stands out because of its perfectly balanced layers. I blend marshmallow fluff with cream cheese for a stable, not-too-sweet filling, and use instant pudding for a rich, chocolatey base that sets up just right. The graham crackers soften a bit but still give you that classic crunch. Unlike some recipes, I don’t skimp on the layers—each bite is packed with all the flavors you remember from sitting around a campfire. Plus, it’s totally customizable: you can swap in dark chocolate pudding, add peanut butter, or use gluten-free graham crackers if you need. It’s the kind of treat that makes ordinary days feel special, no campfire (or sticky fingers) required. For me, frozen s’mores are about simple comfort, shared smiles, and making summer memories a little sweeter.

Ingredients Needed

This recipe sticks with classic, easy-to-find ingredients, but feel free to tweak it based on your preferences or dietary needs. Here’s what you’ll need for irresistible frozen s’mores:

Graham crackers (about 16 sheets, regular or gluten-free; break in half if needed)
Milk chocolate instant pudding mix (1 box, 3.9 oz/110g)
Cold milk (2 cups / 480 ml; for the pudding)
Marshmallow creme/fluff (1 jar, 7 oz/200g; makes the filling sweet and sticky)
Cream cheese (4 oz / 115g, softened; adds tang and creaminess to the marshmallow layer)
Whipped topping (1 cup / 240 ml, thawed; think Cool Whip or homemade whipped cream)
Butter (2 tbsp / 28g, melted; helps the graham layer hold together, optional)
Mini chocolate chips (optional, for sprinkling between layers or on top)
Pinch of salt (optional, balances sweetness)

Ingredient Tips:
– For the graham crackers, Honey Maid is my go-to for flavor and crunch.
– Use full-fat cream cheese for a richer filling (trust me, low-fat gets a little runny).
– If you’re out of marshmallow fluff, try melting regular marshmallows with a splash of milk (it’s a fun kitchen hack, though it’s a tad stickier!).
– For dairy-free, swap in coconut whipped topping and almond milk for the pudding.
– Want less sugar? Use sugar-free pudding mix and whipped topping.
– For a peanut butter twist, swirl 2 tbsp into the marshmallow layer—kids love it.

Substitutions & Variations:
– Gluten-free option: Use GF graham crackers (Schar or Pamela’s are solid).
– Chocolate swap: Go with dark chocolate pudding for a more grown-up flavor.
– Vegan version: Vegan cream cheese, coconut whipped topping, and almond milk will do the trick.
– Nut-free: Skip peanut butter and check your pudding mix for cross-contamination.

These ingredients are super flexible, so don’t stress if you’re missing something—let your pantry guide you!

Equipment Needed

8×8-inch (20×20 cm) baking pan (or similar size; makes nice, thick squares)
Electric mixer (hand or stand; helps whip the marshmallow and cream cheese filling until smooth)
Medium mixing bowls (at least two; one for pudding, one for marshmallow mix)
Rubber spatula (for spreading layers evenly)
Sharp knife (for slicing frozen s’mores into squares)
Plastic wrap or aluminum foil (for covering the pan as it freezes)
Measuring cups and spoons (for accuracy—don’t eyeball the pudding or cream cheese or you’ll regret it!)

If you don’t have an electric mixer, don’t panic—use a sturdy whisk and some elbow grease. I’ve tried it both ways, and while the mixer is easier, whisking works in a pinch. For budget-friendly options, a glass Pyrex dish or even a loaf pan will do if you want thicker bars. Just make sure your pan is freezer-safe (metal pans chill faster, but glass works fine). Clean your spatula well between layers so flavors stay distinct. And if your knife sticks when slicing, dip it in hot water or run under warm tap before each cut—it’s a little trick that makes perfect squares!

Preparation Method

Line and Prep: Line your 8×8-inch (20×20 cm) pan with parchment paper (leave an overhang for lifting out later). Arrange half your graham crackers in a single layer to cover the bottom. If you need to break a few to fit, go for it. This is your crunchy base.
Make the Chocolate Pudding Layer: In a medium bowl, whisk together 1 box of instant chocolate pudding mix (3.9 oz/110g) and 2 cups (480 ml) cold milk for about 2 minutes, until thickened. Pour over the graham layer, smoothing evenly with a spatula. Pop the pan in the freezer for 15 minutes to help it set up just a bit.
Mix the Marshmallow Cream Layer: In another bowl, beat 4 oz (115g) softened cream cheese until fluffy (about 1 minute). Add 1 jar (7 oz/200g) marshmallow fluff and beat until smooth. Fold in 1 cup (240 ml) whipped topping gently. If you like, add a pinch of salt or swirl in mini chocolate chips for extra fun.
Layer the Marshmallow Mixture: Spread the marshmallow cream mixture over the chilled pudding layer. Use a spatula for an even layer—don’t worry if it looks a bit rustic! Chill for another 15 minutes in the freezer. If you’re adding a peanut butter swirl, drop spoonfuls and swirl gently before freezing.
Top with Graham Crackers: Arrange the remaining graham crackers over the marshmallow layer, pressing gently so they stick. You want a tight layer, but some small gaps are fine—they add character.
Freeze Completely: Cover the pan with plastic wrap or foil and freeze for at least 4 hours (overnight is best for firm bars). If you’re impatient, check after 2 hours—just know the bars might be a bit softer.
Slice and Serve: Use the parchment overhang to lift frozen s’mores out of the pan. Cut into squares with a sharp, warm knife. They’re best eaten straight from the freezer on a hot day! If you notice any cracking in the graham cracker layer, let them sit at room temp for 2–3 minutes before slicing.

Troubleshooting Tips:
– If the pudding seems runny, let it chill longer before adding the marshmallow layer.
– For extra-stable bars, freeze between every layer (adds a few minutes, but makes slicing easier).
– If your marshmallow layer is sticky, run your spatula under hot water before spreading.
– If graham crackers get too soft, try a double layer for extra crunch.

Honestly, don’t stress about perfection—these are meant to be fun, messy, and deliciously imperfect!

Cooking Tips & Techniques

Getting frozen s’mores just right takes a few little tricks I’ve learned over time (and after a couple of sticky disasters!).

Layering is Key: Freeze between steps if you want super defined layers. It’s a little extra, but worth it for those Pinterest-worthy squares!
Mixing the Marshmallow: Don’t overmix the marshmallow and cream cheese—just blend until smooth. Too much mixing makes it runny and hard to slice.
Don’t Rush the Freeze: I’ve tried pulling these out after only 2 hours, and let’s just say, they don’t hold up. Four hours minimum is the sweet spot.
Cutting Clean Squares: Warm your knife with hot water and wipe between cuts. If you skip this, you’ll get messy edges that taste great but don’t look as pretty.
Graham Cracker Crunch: For extra crunch, brush crackers lightly with melted butter before layering. It’s a small detail, but it makes a big difference!
Multitasking: While each layer freezes, prep the next. Don’t stand around waiting—clean up, set out toppings, or make lemonade to go with the treat.

I’ve had a few fails—like pudding that wouldn’t set (old mix, whoops!) or marshmallow fluff too thick (just add a splash of milk and keep mixing). Don’t panic if things go sideways. These frozen s’mores are forgiving, and honestly, a little mess just adds to the summer fun!

Variations & Adaptations

One of the best things about frozen s’mores is how easy it is to tweak them for different tastes, diets, or occasions. Here are some tried-and-true twists:

Gluten-Free Frozen S’mores: Use gluten-free graham crackers (Schar or Pamela’s). Everything else stays the same—rich, creamy, and no gluten worries.
Peanut Butter Swirl: Add a swirl of creamy peanut butter to the marshmallow layer. I tried this last month, and it’s now my go-to for extra richness.
Berry Blast: Fold in fresh raspberries or strawberries to the marshmallow mixture for a summery tang. Perfect for picnics when berries are in season.
Vegan Frozen S’mores: Use vegan cream cheese, coconut whipped topping, and almond milk pudding. Vegan marshmallow fluff is available online (Dandies is great).
Dark Chocolate Dream: Swap milk chocolate pudding for dark chocolate and sprinkle cacao nibs on top. It’s a grown-up twist for chocolate lovers.
Nut-Free Option: Skip any nutty add-ins and check pudding mixes for cross-contamination.

For a fun party version, make mini frozen s’mores bites in muffin tins—just layer and freeze, then pop out for single-serving treats. I did this for my niece’s birthday, and the kids loved them!

Serving & Storage Suggestions

Serving: Frozen s’mores are best eaten straight from the freezer. Let them sit for 2–3 minutes so the layers soften just enough, but not too long or they’ll get gooey. Serve on a platter lined with parchment for easy cleanup. Pair with cold milk, lemonade, or iced coffee for the full summer treat experience.

Presentation: Cut into squares or bars and sprinkle with mini chocolate chips or a dusting of cocoa powder. For parties, stick a popsicle stick into each square for grab-and-go fun.

Storage: Layer leftover squares between parchment in an airtight container. Freeze for up to 2 weeks. If you’re stacking, parchment keeps them from sticking. They do get a little softer after a few days, but that’s part of the charm.

Reheating: Well, you don’t exactly reheat these—but if you want them slightly softer, let sit at room temperature for 5 minutes before serving. The flavors meld and mellow over time, so day-old frozen s’mores are sometimes even better!

Nutritional Information & Benefits

Estimated per serving (1 square):
Calories: 180
Fat: 6g
Carbs: 29g
Protein: 2g
Sugar: 18g
Sodium: 120mg

Health Benefits: Graham crackers offer a bit of fiber and whole grains. Marshmallow fluff is, let’s be honest, pure fun—but the cream cheese adds calcium and a touch of protein. Using milk chocolate pudding means you get a little extra calcium, too. For lower sugar, choose sugar-free pudding and whipped topping. The recipe is easily adaptable for gluten-free or nut-free diets, so it’s a solid choice for most families. Just watch for dairy in the cream cheese and pudding if you have sensitivities. Personally, I love that this frozen s’mores recipe is portion-controlled—easy to slice, easy to share, and not too heavy!

Conclusion

Frozen s’mores are the kind of treat that turns an ordinary day into a little celebration. You get all the classic s’mores flavors—chocolate, marshmallow, graham—in a cool, creamy, crunchy package that’s perfect for summer. Honestly, I make these every time I want to surprise my family or just treat myself to a little nostalgia. It’s easy, fun, and totally customizable, so make it your own! If you try this frozen s’mores recipe, let me know how you adapt it—add berries, swap the chocolate, go gluten-free. Leave a comment below, share your photos, or tag me on Pinterest! You’ll be glad you gave these a try, and your friends will definitely ask for the recipe. Stay cool, have fun, and enjoy every bite!

FAQs

Can I make frozen s’mores ahead of time?

Absolutely! Prepare and freeze up to 2 days in advance. Just slice before serving for best texture.

How do I keep the graham crackers from getting soggy?

Brush lightly with melted butter before layering and freeze quickly. They’ll soften a bit, but still retain a nice crunch.

Can I use homemade pudding instead of instant?

Sure! Just make sure it sets up firm—chilled, not runny. Homemade pudding adds a richer flavor, but takes a little longer.

Are frozen s’mores gluten-free?

They can be! Use gluten-free graham crackers and check your pudding mix for gluten ingredients.

What if I don’t have marshmallow fluff?

Melt regular marshmallows with a splash of milk until smooth. It’s a bit stickier, but works in a pinch.

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