Yields: 9 Bites
Prep time: 15 minutes
Freeze time: 4-6 hours
Calories: Approx. 240 kcal per bite
Enjoy a cool twist on s’mores! These frozen treats feature creamy chocolate pudding and fluffy marshmallow layers sandwiched between crisp graham crackers. This version is scaled for a smaller batch using an 8×8 pan.
Ingredients
Chocolate Pudding Layer:
- 1 box (approx. 3 oz / 85g, standard 4-serving size) instant chocolate pudding mix
- 2 cups cold milk (or amount specified on your pudding box for pie filling/thicker set)
Marshmallow Layer:
- 3 oz (85g) cream cheese, softened
- 5 oz (approx. 2/3 cup / 140g) marshmallow creme (fluff)
- 1/3 teaspoon pure vanilla extract (New Addition)
- 2 cups (approx. 5.3 oz / 150g) frozen whipped topping (like Cool Whip), thawed
Assembly:
- 9 full graham cracker sheets
Equipment:
- 8×8 inch square baking pan
- Foil or parchment paper
- Medium mixing bowls
- Whisk
- Electric mixer (hand-held or stand)
- Rubber spatula
- Sharp knife
- Cutting board
Instructions
- Prepare Pan: Line the 8×8 inch square baking pan with foil or parchment paper, leaving an overhang on at least two opposite sides. This will help lift the frozen slab out later.
- Make Chocolate Layer: In a medium bowl, vigorously whisk the instant chocolate pudding mix with the cold milk according to package directions (aim for the thicker pie-filling consistency if options are given) until it’s smooth and begins to thicken, usually about 2 minutes. Pour the pudding into the prepared 8×8 pan and spread it into an even layer.
- Chill Pudding: Place the pan in the refrigerator to chill and set slightly while you prepare the next layer, about 15-20 minutes.
- Make Marshmallow Layer: In another medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the marshmallow creme and vanilla extract, and beat again until well combined and fluffy. Gently fold in the thawed frozen whipped topping using a rubber spatula until just combined and no streaks remain.
- Layer and Freeze: Carefully remove the pan with the chilled pudding layer from the fridge. Gently spread the marshmallow mixture evenly over the top of the pudding layer. Cover the pan tightly with foil or plastic wrap. Place the pan in the freezer for at least 4-6 hours, or until the layers are completely firm and solid enough to cut cleanly.
- Cut the Slab: Once frozen solid, use the foil or parchment overhangs to lift the entire layered slab out of the pan and place it on a cutting board. Peel away the foil/parchment. Using a large, sharp knife (running it under hot water briefly can help), cut the slab neatly into 9 equal squares (a 3×3 grid).
- Assemble Bites: Break each of the 9 graham crackers carefully in half crosswise, creating 18 square halves. Place one frozen chocolate-marshmallow square onto one graham cracker half, then top with another graham cracker half to create a sandwich. Repeat for all 9 squares.
- Serve or Store: The bites can be eaten immediately (they will be quite firm). For a slightly softer texture, allow them to sit at room temperature for 5-10 minutes before serving. To store, immediately place the assembled bites in an airtight container or freezer bag and return them to the freezer. Note that the graham crackers will soften over time during freezer storage.
Estimated Nutritional Information (Per Bite – 1 of 9)
- Calories: approx. 240 kcal
- Total Fat: approx. 8.5g
- Saturated Fat: approx. 5g
- Total Carbohydrates: approx. 38g
- Dietary Fiber: approx. 0.5g
- Total Sugars: approx. 25g
- Protein: approx. 3.5g
- Sodium: approx. 250mg
(Note: Nutritional information is an estimate calculated based on the specific ingredients and quantities used in this modified recipe, assuming 2% milk, standard instant pudding mix, full-fat cream cheese, and standard frozen whipped topping. Actual values may vary based on ingredient brands and precise measurements.)
