S'MORES in ice cream sandwich form?! YES PLEASE!! This recipe is perfect for anytime you get a craving for that chocolatey-marshmallow-grahm cracker flavor combination. If you're anything like me, thats usually in the summertime or, on occasion, in the dead of winter when I'm wishing it could be June already. I've been making this recipe for a long time, but I never thought about posting it here until I saw some old photos! There are a lot of recipes for these bars out there, but I do think you guys will enjoy this one more. Why? Because it's made with a few lighter ingredients, so it won't leave you feeling like you ate an entire New York cheesecake in one sitting. Of course, I'm biased towards my own recipe, so I guess you'll have to see for yourselves!
For this recipe, there's a few different components/layers that get made individually, combined at the end. Don't let this intimidate you, it's easy! And, well-worth the small amount of extra work. Additionally, for best results, the bars need to be chilled in the freezer for at least 2 hours, or overnight. You can eat them immediately, it just might be a bit messier than usual! But hey, eating a regular campfire s'more usually gets pretty messy too, so I suppose it'll be no different. Happy Making!!
FAQs:
How do I store these?
-If you'd like to store for a long time, individually wrap each s'more bar in plastic wrap or freezer paper, and place in a Ziploc freezer bag. These can be stored for up to 6 months if wrapped properly!!
Can I used whipped cream instead of cool whip?
-Yes! You could use Reddi Whip too, just make sure to be extra gentle when folding the ingredients together to avoid deflation.
Can I used stovetop cooked pudding?
- Yes, but ONLY if it is well cooled so it doesn't melt the other ingredients and freezes well. Use your best discretion.
Can I substitute anything for cream cheese?
- It depends. Usually you can get away with use 1/3 fat cream cheese, plain laughing cow light wedges, whipped cream cheese, or marscapone cheese instead.
Ingredients:
For The Marshmallow filling:
- 1 1/2 cups cool whip
-6 oz marshmallow creme (roughly 1 cup)
- 4oz 1/3 fat cream cheese, softened
- 1/2 tsp vanilla
-1 small pinch salt
For the Chocolate layer:
- (1) 3.9oz Instant pudding (you can use sugar free or regular)
- 1 2/3 cup skim milk
- 1 1/2 cups cool whip
Graham Layer:
- 18 graham cracker sheets
Directions:
In a 13x9 inch pan lined with parchment paper, place 9 graham crackers down. Save the rest to place on top. Set aside for now.
Prepare the chocolate layer. Whisk together the milk and instant pudding mix, preparing as the box instructs. Once set, fold in the Cool Whip until well-combined and has a light/airy texture. Set aside.
Prepare the Marshmallow layer. With an electric mixer or whisk, cream together the vanilla, cream cheese, and marshmallow creme. Stir in salt. Once the mixture is well combined and fluffy, fold in cool whip. Make sure to not deflate the mixture and be gentle as you fold in the cool whip.
Assemble. Onto the first graham cracker layer, spread the chocolate mixture evenly, making sure to get the corners covered as well. Next, spread the marshmallow mixture over top of the chocolate layer, spreading evenly as well. Finally, top with remaining graham cracker sheets.
Cover with tinfoil or plastic wrap, and let chill in the freezer for at least 2-4 hours, or overnight.
Once bars are well chilled, cut, serve, and enjoy your frozen s'more treats!!
I hope you all enjoy making (and of course eating) these frozen s'mores bars! Perfect for serving at gatherings, events, bonfires, and family dinners! You can also try making these with different flavors of instant pudding if you're feeling creative! For more recipes, check out other posts on this blog! Don't forget to subscribe via email down below to get notified when new recipes are posted. For more content/ideas, feel free to check out my Instagram (@graces_messy_kitchen), Pinterest, YouTube, and other platforms!