Frozen Smore Pops Recipes

FROZEN S'MORES

Steps:

• Line a 9x13 pan with foil or parchment paper, allowing paper to overhang pan.
• In a medium bowl, whisk together pudding mix and milk until smooth and creamy. Pour into 9x13 pan and spread into an even layer. **See note**
• Chill pudding layer while you mix up the marshmallow layer.
• In a medium bowl, beat together cream cheese and marshmallow cream until smooth. Fold in whipping topping.
• Spread marshmallow layer over chocolate layer. Cover with foil.
• Freeze layers about 6 hours, until firm enough to cut through (freezing time will vary depending on how cold your freezer is). Use the foil or parchment paper to remove layers from 9x13 pan and place on a cutting board.
• Break 15 graham crackers in half. Slice pudding/marshmallow layers into 15 squares the same size as the graham crackers. If your layers have frozen very hard you may want to wait 15 minutes before slicing.
• Sandwich layers in between two graham crackers. (Watch the video in the post for an easy way to do this.)
• Eat right away or store sandwiches in the freezer in an airtight bag or container. Graham crackers will soften slightly if stored in the freezer for a while, and I think that makes these taste even better. After they've been frozen, allow them to rest at room temperature 15-20 minutes before eating for the best texture.

FROZEN SMORES

Steps:

• Prepare a 9x13-inch pan by lining it with parchment paper. (The paper should extend up the sides.)
• In a medium bowl, combine the cream cheese, marshmallow fluff, and cool whip. Pour the mixture into the prepared 9x13-inch pan.
• In a separate bowl, combine the instant pudding and milk. Mix with a hand mixer (about 2 minutes or until thickened). Pour pudding over the marshmallow mixture and freeze for about 4 hours.
• Remove the pan from the freezer and top with 12 graham cracker squares.
• Place a cutting board on top of the pan, and carefully flip the pan over. The contents of the pan should now be on the cutting board.
• Place the remaining 12 graham cracker squares on the frozen marshmallow mixture. Cut into 12 squares and serve cold!

FROZEN S'MORES POPS

Steps:

• Mix melted chocolate and condensed milk; set aside. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in 2% milk. Add dry pudding mix; beat 2 min. Stir in COOL WHIP and marshmallows.
• Spread bottoms of graham squares with chocolate mixture. Place 9 squares, chocolate-sides up, in 9-inch square pan. Cover with pudding mixture and remaining graham squares, chocolate-sides down. Freeze 4 hours.
• Remove dessert from freezer 5 min. before serving. Let stand at room temperature to soften slightly. Use serrated knife to cut dessert into 18 bars, following lines in top crackers. Insert wooden pop stick into end of each frozen bar just before serving.

FROZEN S'MORE POPS

Steps:

• Make pudding mix as directed on box using milk. In small bowl, mix marshmallow creme and crushed cereal.
• Into each paper cup, layer 2 tablespoons pudding, 1 tablespoon marshmallow-cereal mixture and 1 more tablespoon pudding.
• Place small piece of foil over top of each cup. Make small slit in center of each piece of foil; insert stick. Place cups on tray. Freeze at least 5 hours.
• Tear off paper cups and serve.

S'MORE POPS

Steps:

• Place crushed crackers in a shallow bowl. Insert 1 lollipop stick into each marshmallow. Dip two-thirds of each marshmallow in melted candy coating; allow excess to drip off. Dip in cracker crumbs, covering about half the chocolate., Place on waxed paper; let stand until set. Store in an airtight container.

FROZEN S'MORES

Steps:

• Preheat the broiler to high.
• Spray a rimmed baking sheet with nonstick cooking spray. Spread the marshmallows on the baking sheet and broil until deep brown, about 30 seconds. Remove from the oven and set aside for 5 minutes to cool.
• In a stand mixer with the paddle attachment, beat the ice cream on medium-low speed until just soft. Add the toasted marshmallows and the chocolate chips and mix on low until just combined. Working quickly, scoop about 3 tablespoons of the ice cream mixture onto half of the graham crackers. Top with the remaining graham crackers and place in the freezer. Freeze until firm, at least 2 hours.

FROZEN S'MORE POP'S

Steps:

• In a medium bowl combine the cocoa powder, sugar and vanilla yogurt.
• Mix well.
• Fold in the graham cracker bits.
• Fold in the mini marshmallows.
• Fold in the mini chocolate chips.
• Pour/spoon into popsicle mold's and freeze.
• ***the amount you get depends on the size of your molds. You may also sub vanilla ice cream if you dont want/like the vanilla yogurt.
• Di.

S'MORE POPS

Steps:

• In small microwavable bowl, microwave chocolate on High 1 minute, stirring twice, until chocolate can be stirred smooth.
• Dip each marshmallow halfway into melted chocolate. Insert stick into chocolate side of marshmallow; sprinkle with crushed cereal. Place on plate; let stand at room temperature until chocolate hardens, about 1 hour.
• Using kitchen torch, toast top of each marshmallow.

FROZEN S'MORES POPS

Steps:

• Combine the graham cracker crumbs, butter, and granulated sugar and stir to thoroughly combine.
• Bring the cream to a simmer in a small pot, and then pour over the chocolate. Allow to sit for one minute before whisking together.
• Whisk the heavy cream in a chilled bowl, and then fold in the marshmallow cream.
• Layer the different ingredients in ice pop molds. Chill until completely frozen.
• TIP: Unmold by briefly running the molds under warm water.