Marla Smart

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Marla Smart: A classic gone cold... Frosty S'more Cups | Moms

To some, it’s the highlight of the summer to sit around a campfire and roast your marshmallow to perfection. By the way, what is marshmallow perfection to you? I tend to lean toward charred outside...

Summer campouts require a box of graham crackers, chocolate and marshmallows. Even if you’re not able to make it to the campground, a fire pit at home can help you assemble your perfect S’more.

I’ve said before that I love to peruse Pinterest, and I’ve really come to believe that if I do a few of the things I pin, that my time spent on the computer is justified (I say that tongue in cheek!)

Recipes and food pictures draw me, and I pin many things. A few have turned into family favorites, a few have been big flops, but it’s fun to try new things regardless.

One recipe I tried recently was a take on the aforementioned summer favorite. Combining the same classic flavors together, we made a frozen treat instead and found a fun new summer tradition for our house. I hope you have a chance to try and enjoy “Frosty S’more Cups” as well. The original recipe calls for use of a mini cheesecake pan. I chose to make these in muffin tins with paper liners because I don’t own that fancy pan.


18 graham cracker squares (9 sheets or about 1 1/2 cups)
1/3 c. butter
1/2 c. milk chocolate chips
1/4 c. whipping cream
2 c. mini marshmallows
1 1/2 c. cold milk
1 box (4 servings, 3.9 oz.) instant chocolate pudding
1 (8 oz.) container of Cool Whip (thawed in fridge)
1/4 c. mini chocolate chips (as topping)


Crush graham crackers into fine crumbs.

Melt butter and add to graham crackers, mixing until well combined to make crust.

Prepare pan by placing disks into the bottom of each cup.

Evenly divide crust mixture into all 12 cups, saving about 1/4 cup to use as topping later. Press crust into the bottom of each cup.

Place milk chocolate chips and whipping cream into a small bowl and microwave in 30-second increments, stirring in between, until melted and smooth.

Spoon chocolate into a zip top bag, cut a tip off and evenly pipe chocolate into the center of each cup, on top of the crust.

Divide marshmallows among cups.

Mix cold milk with pudding on medium speed for 2 minutes. Fold in 1/2 of the Cool Whip container (the rest will be used as topping).

Spoon filling into a large zip top bag (and ZIP it or you might have a mess!) Clip a corner off and pipe pudding into each cup evenly. Try to pipe it in between the marshmallows so that the whole cup is filled. Use a knife to smooth the tops level with the top of the pan.

Freeze for at least a couple of hours.

Allow the pan to warm just a bit before popping each dessert cup out. Poke a finger up through the hole in the bottom of the pan and grab that S’mores cup by its crust. Remove the disk from the bottom and you are ready to add topping.

For topping, pipe a little bit of the left over Cool Whip on each dessert using a decorating tip. Sprinkle the remaining crust and mini chocolate chips on top.

Serve cold right away – or put them in a sealed container and freeze until you are ready to serve.

Recipe courtesy of

Marla Smart is married with three teenagers. Read her Thursdays on Douglas County Moms. Also check out her personal blog here.

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The News-Review Updated Nov 18, 2013 07:22PM Published Aug 28, 2013 12:02PM Copyright 2013 The News-Review. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.