Frozen S’mores Recipe
Ingredients
Method
- Thaw 1 (8-ounce) container frozen whipped topping if needed. Let 3 cups heavy cream and 4 ounces cream cheese sit at room temperature until the cream cheese is softened, about 45 minutes. Meanwhile, line a 9×13-inch baking pan (about 2 inches high) with 2 sheets of parchment paper, positioning them perpendicular to each other, so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.
- Break 8 of the full-size graham crackers in half. Arrange all but 1 piece in a single layer in the bottom of the pan so that they are touching. (The entire pan might not be covered in crackers.)
- Place the cream cheese and 1 (about 7-ounce) jar marshmallow crème in the bowl of a stand mixer (or place in a large bowl if using an electric hand mixer). Beat with the paddle attachment on medium speed until smooth and combined, about 30 seconds. Add 2 cups of the whipped topping and fold until just combined. Dollop the marshmallow mixture onto the graham crackers, then spread into an even layer.
- Place the cream and 1 (5.9-ounce) package instant chocolate pudding mix in the now-empty bowl (no need to wipe out). Whisk until smooth and combined. Add the remaining 1 cup whipped topping and fold until just combined. Spread evenly over the marshmallow mixture. Repeat breaking the remaining 7 graham cracker sheets in half. Arrange them and the remaining graham cracker half in a single layer over the chocolate mixture. Cover and freeze until firm, at least 6 hours.
- When ready to serve, grasp the excess parchment and transfer the slab onto a cutting board. Cut the slab into 15 squares, using the graham cracker squares as a guide.
Notes
Storage: Wrap each square individually with parchment paper and place in a zip-top freezer bag for up to 3 months.
