🍫 Frozen S’mores Squares 🍡
Ingredients
1 box (5.9 oz) instant chocolate pudding mix
2 ½ cups cold whole milk
1 tub (8 oz) thawed whipped topping, divided
12 full-sheet graham crackers, split into rectangles (24 pieces total)
1 block (5 oz) full-fat cream cheese, softened to room temperature
1 jar (7 oz) marshmallow fluff
A tiny pinch of fine sea salt
Instructions
Prep the Pan: Line a 9x13-inch baking dish with parchment paper, ensuring generous overhang on two opposite sides. This creates easy-release handles later.
Create the Chocolate Base: In a large bowl, vigorously whisk the pudding mix and cold milk for 2 minutes until thick and smooth. Gently fold in ½ cup of the whipped topping until fully incorporated. Arrange 12 graham cracker rectangles in a single, snug layer on the bottom of the prepared dish. Carefully spread the chocolate pudding mixture evenly over the crackers. Place the dish in the freezer.
Whip Up the Marshmallow Layer: In a separate bowl, use an electric mixer to beat the softened cream cheese until completely smooth and lump-free. Add the marshmallow fluff and beat again until the mixture is homogenous and silky. Using a spatula, gently fold in the remaining whipped topping and the pinch of salt until just combined.
Assemble & Freeze: Retrieve the dish from the freezer. Spread the marshmallow cream mixture evenly over the semi-frozen chocolate layer. Top with the remaining 12 graham cracker rectangles, pressing down very gently to adhere. Cover the entire dish tightly with aluminum foil. Freeze for at least 6 hours, or preferably overnight, until the dessert is completely firm.
Serve: Using the parchment paper overhang, lift the entire frozen block onto a cutting board. With a sharp knife, cut into 12 even squares. For clean cuts, wipe the knife blade with a warm, damp cloth between slices. Let squares sit at room temperature for 10-15 minutes before serving for the perfect, scoopable texture.
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