It’s almost summer which translates into more time with the grand babies, beach time, gardening and camping! I can think of nothing better than camping and s’mores, or ice cream! So, let’s go for the best of both worlds, without the bugs! These Frozen S’more Treats can be made ahead of time and kept in the freezer until ready to serve. They can be easily halved for smaller hands or for smaller bite-sized servings.
Layer 1:
- Line an 8″ x 8″ pan with 2- 8″ parchment paper strips vertically and horizontally, allowing for a slight overhang.
- Split 9 whole graham crackers in half, carefully. Sometimes they don’t split evenly, so having extra crackers on hand just in case. After the fact, I realized I should have placed them bottoms up, but who’s really looking at the bottom?
Layer 2:
Whisk together the 3.9 ounce box of instant chocolate pudding with milk and Cool Whip for about 2 minutes until thickened and holding form.
Spread mixture over the graham crackers evently with a spatula, then place in the freezer to firm up while you work on the next layer. This will discourage the chocolate and marshmallow layer from blending together.
Layer 3:
- Mix together the marshmallow fluff and softened cream cheese.
- Fold in the Cool Whip.
With an offset spatula, spread the marshmallow layer evenly over the firmed up chocolate layer.
Layer 4:
Place the remaining crackers in a 3 x 3 array on top. Cover with foil and freeze for about 6 hours.
The Finale:
- Lift out of pan using the lower parchment layer overhang.
- Cut out squares using a large knife along edges of the crackers.
- Trim off any excess along the sides. Feel free to taste test!
It‘s a Wrap!
Wrap individually in plastic wrap and return to the freezer in a large plastic bag for storage.
Smores Ice Cream Sandwiches
Ingredients
- 9 whole graham crackers split in half (18-halves)
Chocolate Layer
- 1-3.9 oz pkg instant chocolate pudding
- 1-2/3 c milk
- 1/3 c Cool Whip
Marshmallow Layer
- 1/3 c 1/3 less fat cream cheese
- 1-1/4 c Marshmallow Fluff
- 1-1/2 c Cool Whip
Instructions
- Line 8" x 8" pan with 8" wide parchment paper strips, horizontally and vertically, allowing for a bit of overhang.
- Split 9 whole graham crackers in half, carefully. Place in a 3 x 3 array on the bottom of the pan.
- Whisk pudding, milk and Cool Whip together for about 2 minutes until thickened and showing form.
- Spread evenly over graham crackers and place in the freezer to firm up.
- Next, mix together the marshmallow fluff and softened cream cheese. Fold in Cool Whip. Spread on top of firmed chocolate layer.
- Place the remaining 9 crackers on top in the same 3 x 3 array. Cover with foil and place in the freezer for about 6 hours.
- Lift out of the pan using lower parchment paper layer.
- Cut out squares along the cracker edges. Trim off any excess along the sides.
- Wrap individually in plastic wrap and place them within a large plastic freezer bag. Return to the freezer.
- Take out, as needed, and let sit sit for about 5 minutes before eating. Split in half for smaller servings.
