This cool twist on the campfire classic comes from the freezer! Easy-to-make frozen s'mores have layers of toasted marshmallows, ice cream, Cool Whip and pudding sandwiched between graham crackers.
Instructions
1
Make the bottom layer
2
Preheat the broiler for high. Line a 13x9-inch baking dish with parchment. Arrange a layer of graham crackers over the bottom of the lined dish. Editor's Tip: Cut one long strip of parchment to fit the dish lengthwise and another to fit widthwise. Both should be long enough to hang over the edges. Also, don't be afraid to break the graham crackers as necessary to fit them in and cover the entire bottom of the dish.
3
Toast the marshmallows
4
Line a 15x10x1-inch baking sheet with parchment, then spread the mini marshmallows in a single layer on the pan. Place the marshmallows under the preheated oven broiler, 3 to 4 inches from the heat, for 30 to 45 seconds, watching closely until the tops are a deep golden brown. Then, take them out of the oven and let them cool for a minute or two. Editor's Tip: The marshmallows toast very quickly, so turn on the oven light and do not walk away. The moment they have a deep, golden brown color on top, pull the pan from the oven so that they don't burn.
5
Make the marshmallow ice cream layer
6
Place the softened ice cream in a large bowl. Use a spatula to scrape the toasted, melted marshmallows from the baking sheet into the bowl. Then, fold the marshmallows into the ice cream. Freeze the mixture until mostly firm but still spreadable, about 20 minutes.
7
Make the chocolate layer
8
Meanwhile, pour the chocolate pudding mix and the cold milk into a bowl. Whisk them together for two minutes. Then, fold in the thawed whipped topping until no streaks of white remain.
9
Layer the dessert in the pan
10
Remove the marshmallow-ice cream mixture from the freezer. Spoon the ice cream mixture in dollops over the layer of graham crackers in the baking dish, and smooth it into an even layer. Spoon the pudding mixture over the ice cream in the baking dish and smooth it into an even layer. Then, arrange another layer of graham crackers over the top.
11
Cover the dish and place it on a level shelf in the freezer for at least four hours or overnight.
12
Cut and serve
13
Uncover the pan and use the parchment edges to lift the frozen s'mores out of the baking dish and onto a cutting board. Use a sharp kitchen knife to slice down through the layers and cut the s'mores into 12 ice cream bars. Serve them immediately, or wrap them to store in the freezer. Editor's Tip: If the s'mores are difficult to remove from the pan, run hot water into a rimmed baking sheet and set the pan of ice cream bars in the hot water for a minute or two. This will thaw the bottom just enough to make them easy to lift out.
