Frozen S’mores

Cool down for the end of the summer with these Frozen S’mores. They’re a simple and quick way to bring a dessert that will wow guests at your Labor Day picnic. Temperatures stay pretty high well into fall now, so there’s still lots of time for a frozen treat beyond Labor Day weekend. This year, Labor Day is September 2. 

Where Do S’mores Come From? 

The very first marshmallows actually came from a plant called Althaea officinalis and were enjoyed by the likes of the Ancient Greeks and Romans. But the s’more, named for an abbreviation of “some more,” originates with none other than the Girl Scouts. The first official s’more recipe came from the 1927 edition of Tramping and Trailing with Girl Scouts. This makes it a perfect Labor Day dessert, drawing from a tradition of solidarity and patriotism like the Girl Scouts.

Frozen S’mores Recipe

Frozen S’mores Ingredients

• 1 box Instant Chocolate Pudding (5.9 oz)
• 2.5 cups Whole Milk
• 12-15 Graham Crackers
• 7 oz Marshmallow Creme
• 4 oz Cream Cheese softened
• 8 oz Frozen Whipped Topping thawed
• 1/2 tsp vanilla extract

S’mores Instructions

1. Line a 9×13 pan with parchment paper, allowing paper to overhang pan. Break 6 graham crackers in half and place 12 graham cracker squares down on the parchment paper. If your pan has square edges you may be able to fit 15 graham cracker squares.
   
2. In a medium bowl, beat together the pudding mix and milk until smooth and creamy. Then stir in about a quarter of the frozen whipped topping – just over half a cup. Spoon the pudding over the graham crackers, then spread it out smooth.
   
3. Place pan in the freezer while you mix up the marshmallow layer.
   
4. In a medium bowl, beat together cream cheese, vanilla extract and marshmallow cream until smooth. Fold in the rest of the whipping topping. Remove pan from freeze and spoon marshmallow mixture over the pudding, then spread it out smooth.
   
5. Place twelve (or 15) graham cracker squares over the marshmallow layer.
   
6. Cover the pan with foil and freeze for about six hours, until the s’mores are firm enough to slice through.
   
7. Remove from freezer and rest at room temperature for about 10 minutes. Use a long sharp knife to slice the excess filling from around the outer edges of the graham crackers. Then slice in between each cracker. Serve immediately.
   
8. To store for later, place frozen s’mores in an airtight container with piece of parchment paper in between each treat. Store in the freezer for up to three months. After they’ve been frozen, allow to sit at room temperature for 10 minutes before eating. Then you have your Labor Day dessert! 

Recipe and styling by Anna Franklin / Photography by Dave Bryce

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