Frozen S’mores


  • 14 full graham cracker sheets, broken in half and divided
  • 2 packages (3.9 ounces each) instant chocolate pudding mix
  • 3 cups milk
  • 1 tub (8 ounces) Cool Whip, thawed and divided
  • 4 ounces cream cheese, softened
  • 1 jar (7.5 ounces) marshmallow fluff


  1. Line a 9-by-13-inch baking dish with parchment paper, allowing some to hang over the edge for easy removal.
  2. Lay half the graham cracker pieces, evenly spaced, in the bottom of the prepared baking dish. You may need to break some of them in half again to fill all of the space.
  3. In a large bowl, whisk together the pudding mix and milk until smooth.
  4. Fold in 1/2 cup of Cool Whip to the pudding mixture.
  5. Carefully spread the pudding mix evenly over the top of the graham crackers.
  6. Cover the pan and chill for about an hour.
  7. In a medium bowl, beat the cream cheese and marshmallow creme until smooth.
  8. Fold in remaining Cool Whip.
  9. Spread the cream cheese mixture evenly over the chocolate pudding layer.
  10. Place the remaining graham crackers over the marshmallow fluff layer.
  11. Cover the pan again and freeze 6 hours, or until firm enough to cut.
  12. Grab onto the overhanging parchment paper and remove the dessert from the pan to a cutting board.
  13. Using the graham crackers as a guide, slice the layers into squares, trimming away any excess frozen filling to sample as you go.
  14. Place the cut pieces into a freezer bag or other freezer-safe container and store in the freezer.

The original recipe for these delightful dessert sandwiches can be found here.

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