Does anything scream summer fun more than a S’more? Growing up in the Midwest, summer meant bonfires with friends, S’mores, and hot dogs. If you are looking for a refreshing and easy summer treat to make for the 4th of July, this is it.
I stumbled across this recipe on Pinterest and could not wait to make them. My mom and her friend are in town this weekend, so I figured having two extra people to help eat them was a perfect time.
I love all things marshmallow. My mom bakes treats all the time, so it wasn’t uncommon for her to have a jar of marshmallow fluff in the cupboard. Without fail I would eat a spoonful of it every time I saw a jar sitting there. I assumed she never knew I was doing it, but I bet she did.
These Frozen S’mores Bars are quick, easy, and delicious. I would make them the night before you plan on eating them so they have time to freeze, but they come together really quickly.
Here is what you need:
- 1 box instant chocolate pudding
- 2 1/2 cups milk
- 16 graham crackers
- 7 oz (one jar) marshmallow fluff
- 4 oz cream cheese (softened)
- 8 oz whipped topping (thawed)
- aluminum foil or parchment paper
- 9×13 pan
Instructions:
1. Line the 9×13 pan with foil or parchment paper. I used foil, but I would use parchment paper next time.
2. Whisk together pudding mix and milk until smooth. Then pour into the lined pan and spread into an even layer.
3. Throw that in the fridge to set up while you make the marshmallow layer.
4. Beat together the softened cream cheese and marshmallow fluff until smooth.
5. Fold in whipped topping and mix together.
6. Spread the marshmallow layer over the pudding layer in an even layer.
7. Put the pan in the freezer for at least 6 hours. I let mine freeze over night.
8. Break 15 graham crackers in half and remove the pan from the freezer.
9. Use the foil or parchment paper to remove the layers from the pan.
10. Place half the broken graham crackers on the marshmallow mixture. This will give you a guide to cut the bars apart. You can also cut off any edges that are going to be too large.
11. Cut between the crackers. Once they were cut I flipped the whole thing on to a cookie sheet so I could easily place the crackers on the pudding side.
12. You can eat these immediately, or store them in the freezer until its time to enjoy them.
13. Enjoy this perfect summer treat.