S’mores are a staple summertime treat and I know my whole family loves them! What better way to transform them, then to turn it into a cold and refreshing treat! This recipe is a perfect twist of a summer classic that everyone is sure to enjoy!
Ingredients:
- Instant chocolate pudding: Starts as a powder that will turn into a creamy pudding when blended with milk.
- Marshmallow creme: Marshmallow fluff is a sticky, sweet spread that tastes like marshmallows.
- Cool whip: Take out ahead of time to soften. Used to make the pudding mixture lighter, less thick and freeze better.
- Cream cheese: Soften to room temp. It will be blended with the marshmallow creme.
- Whole milk: Used to mix the pudding.
- Graham crackers: Bottom and top layers.
How To Make:
- Chocolate layer: Mix the instant pudding, milk, and 1/2 cup of the cool whip until creamy. Arrange your bottom layer of graham crackers and spread the chocolate layer over it. Chill in the freezer.
- Marshmallow layer: Use a hand mixer to beat together the softened cream cheese and marshmallow creme until smooth. Fold in the remaining cool whip. Spread marshmallow mixture over the chocolate layer.
- Assemble and freeze: Top with the remaining graham crackers, cover with foil and chill until solid. (I did overnight for convenience)
- Serve: Remove the frozen bars from the pan and cut into squares. For cleaner lines, trim excess filling around the bars. Wrap individually to serve.
Frozen S’mores
Equipment
- hand mixer
Ingredients
- 1 box instant chocolate pudding
- 2 1/2 cups cool whip defrosted and divided
- 2 1/2 cups whole milk
- 5 oz cream cheese at room temp
- 6 oz marshmallow creme
- 12 graham crackers
Instructions
- Line a 9×13 baking dish with parchment paper. Leave an edge to easily pull them out of the dish when frozen.
- In a medium bowl, whisk together the pudding mix, milk and 1/2 cup of cool whip until creamy.
- Lay your bottom layer of graham crackers in the dish and spread pudding mixture in an even layer over top and chill.
- In a medium bowl beat together the cream cheese and marshmallow creme until smooth. Fold in the remaining 2 cups of cool whip.
- Spread cream cheese mixture evenly over the chocolate layer. Place the top layer of graham crackers over the top. Cover with foil and freeze.
- Remove bars from freezer and your baking dish, placing them on a cutting board. Cut into squares trimming any excess filling away.
- Enjoy!