Frozen Smores

These frozen s’mores skip the campfire and the sticky marshmallow fingers entirely. Graham crackers get sandwiched with two fillings: one side gets a thick spread of chocolate peanut butter pudding, the other side gets light whipped topping, and when they freeze together, you get a creamy, crunchy ice cream sandwich situation.

Five ingredients and zero cooking. The sugar-free chocolate pudding mixed with skim milk and peanut butter creates a rich, fudgy spread that firms up beautifully in the freezer. The peanut butter thickens the pudding beyond its normal consistency and adds a salty-sweet depth that plain chocolate pudding can’t touch.

The whipped topping layer is what gives each bite that cool, creamy contrast against the dense chocolate-peanut butter side. When frozen, it firms up like ice cream but stays soft enough to bite through without cracking the graham cracker.

Pro Tips

• Spread the fillings evenly to the edges of each cracker. Thin spots freeze too hard and thick spots stay too soft.
• Freeze on a flat sheet pan first, then stack with parchment between layers once solid.
• Let them sit at room temperature for 2-3 minutes before eating. Straight from the freezer, the graham crackers can be tough to bite through.
• These keep in the freezer for up to two weeks in an airtight container.

Variations

• Classic s’mores: Use regular chocolate pudding instead of sugar-free and add a layer of marshmallow fluff.
• Banana addition: Slip thin banana slices between the two fillings before freezing for an Elvis-inspired version.