Frozen S'more Sandwiches

In today's post: Frozen s'mores are the perfect way to enjoy the season of due south'mores while cooling off on a hot summer day!

Information technology's summer, which means information technology time for the blogging world (and the balance of the world?) to go crazy near s'mores again. Seriously, smores are like the pumpkin spice of July, right? Let's brand s'mores everything! And it turns out I'1000 only as guilty as all the other bloggers. This year I've already shared due south'mores block mix cookies and s'mores crack (aka Aureate Graham bars), both of which are ridiculously succulent.

And last year I shared my favorite s'mores pizza recipe, which has a graham cracker crust and is just nearly the best way to become the gooey goodness of s'mores without a campfire. Today I'thou reaching into the athenaeum to share this recipe for frozen s'mores, which I beginning published three years ago.

These frozen southward'mores are the perfect care for for a hot summer twenty-four hours because you get all the chocolate/marshmallow/graham cracker taste in a cold refreshing format. They're easy to brand and keep in the freezer so you tin can hand them out next fourth dimension you accept a bunch of kids running through the sprinkler in your lawn.

Frozen S'mores Recipe

Frozen due south'mores are easy to put together with only a couple of ingredients. Graham crackers, chocolate pudding, and marshmallow creme, plus cream cheese and cool whip.

You start past making the pudding and marshmallow layers, and freezing them in a ix×13 pan until they are hard plenty to slice (I like this ix×13 Pyrex pan). At that point you slice the layers up and sandwich them between graham crackers. Frozen southward'mores can then be eaten right away or stored in a zip top bag in the freezer. I like to keep them in the freezer for a few hours because the graham crackers will get a piffling soft, making them taste a fleck more like an ice cream sandwich.

Reader Tips for better Frozen S'mores

I've had some readers annotate that the chocolate pudding mixture freezes harder than the marshmallow layer. This is true. I've inverse the recipe carte to recommend letting the finished s'mores sit out at room temperature for 15-20 minutes earlier serving to give the pudding layer time to soften. Nonetheless, the pudding layer will nonetheless be more like a fudge bar in consistency, while the marshmallow layer stays a footling softer.

Additionally, some readers accept commenting that mixing most a quarter of the whipped topping into the chocolate pudding mixture helps to lighten upwards that layer so information technology doesn't freeze quite as hard (mix the residue of the whipped topping into the marshmallow mixture equally directed; you don't need whatever actress whipped topping).

Finally, your graham crackers may not immediately stick to the chocolate layer when you are assembling them. That's ok. Just sit them with the chocolate layer down for about ten minutes at room temp and the pudding should soften upwardly enough that graham cracker should stick.

Ane terminal thing to remember: freezer temperatures vary. If your freezer isn't super cold, it might have more than than the six hours listed to freeze the layers. Or if your freezer is super common cold, it may take more than than 15 minutes at room temp for them to soften up enough to hands consume. (Think water ice cream – if it'southward rock hard coming out of your freezer, these bars will exist too!)

Video

Lookout this video to see how to make them (recipe card below):

Layers of chocolate pudding and marshmallow creme make these frozen s'mores the best fashion to savor a s'more on a hot summertime day!

• 1 box instant chocolate pudding 6 serving size
• 2.five cups common cold milk
• 16 graham crackers
• seven oz marshmallow creme
• 4 oz foam cheese softened
• 8 oz frozen whipped topping thawed

• Line a nine×13 pan with foil or parchment paper, allowing newspaper to overhang pan.

• In a medium bowl, whisk together pudding mix and milk until smooth and flossy. Cascade into 9×13 pan and spread into an even layer. **See note**

• Chill pudding layer while you mix up the marshmallow layer.

• In a medium bowl, beat together cream cheese and marshmallow foam until smooth. Fold in whipping topping.

• Spread marshmallow layer over chocolate layer. Embrace with foil.

• Freeze layers about half-dozen hours, until firm enough to cut through (freezing time will vary depending on how cold your freezer is). Use the foil or parchment paper to remove layers from 9×13 pan and place on a cutting board.

• Intermission 15 graham crackers in half. Piece pudding/marshmallow layers into 15 squares the same size as the graham crackers. If your layers have frozen very hard you may desire to await fifteen minutes before slicing.

• Sandwich layers in between two graham crackers. (Scout the video in the mail for an easy style to do this.)

• Eat right away or store sandwiches in the freezer in an closed pocketbook or container. Graham crackers will soften slightly if stored in the freezer for a while, and I think that makes these taste even improve. Afterward they've been frozen, permit them to balance at room temperature xv-xx minutes before eating for the best texture.

**Some readers have told me they prefer to mix nigh a quarter of the whipped topping into the chocolate pudding layer to requite it a slightly lighter texture. If you practice this, just mix the rest of the whipped topping into the marshmallow layer.**

Looking for more than cold treats? Try these recipes:

How to make Oreo ice cream sandwiches

Raspberry Cheesecake Icebox Cake

Brownie bottom ice cream block

Hello at that place! I'm a busy mom of v who loves to make things. Crafts, recipes, sewing, vacation projects: I've tried them all, and you can too! I dear Like shooting fish in a barrel projects anyone tin can make.

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