S’mores Icebox Cake Recipe

Introduction

This S’mores Icebox Cake is a delightful no-bake dessert that combines the classic flavors of graham crackers, chocolate pudding, and toasted marshmallows. Perfect for summer gatherings or a cozy treat, it offers the nostalgic taste of campfire s’mores in a creamy, chilled cake form.

Ingredients

• 1 package instant chocolate pudding mix
• 2 cups cold milk
• 1 cup heavy cream
• 2 Tbsp. sugar
• 7 oz. marshmallow crème
• 1 sleeve graham crackers
• 1 package mini marshmallows

Instructions

1. Step 1: Line a 9″-x-5″ loaf pan with plastic wrap, allowing the wrap to hang over all sides for easy removal.
2. Step 2: In a large bowl, whisk the instant chocolate pudding mix with cold milk until fully combined. Let the mixture cool completely.
3. Step 3: To make the marshmallow whipped cream, beat the heavy cream and sugar in a large bowl until stiff peaks form. Gently fold in the marshmallow crème and set aside.
4. Step 4: Start layering in the loaf pan: place a layer of graham crackers, breaking them as needed to fill the bottom completely. Spread one-third of the chocolate pudding over the crackers, then add an even layer of about half a cup of mini marshmallows. Spread one-third of the marshmallow whipped cream mixture on top. Repeat these layers two more times, finishing with the marshmallow whipped cream on top. Refrigerate the cake overnight to set.
5. Step 5: When ready to serve, invert the cake onto a flat serving platter and carefully peel off the plastic wrap.
6. Step 6: Place half a cup of mini marshmallows on a baking sheet. Using a kitchen torch or broiler, toast the marshmallows until golden brown. After they cool slightly, place them on top of the cake and serve immediately.

Tips & Variations

• Use a kitchen torch for perfectly toasted marshmallows; if you don’t have one, broil carefully and watch to avoid burning.
• Try adding crushed chocolate chips between layers for extra texture and richness.
• Substitute regular marshmallows if mini marshmallows are unavailable, cutting them into smaller pieces if needed.

Storage

Store the cake covered in the refrigerator for up to 3 days. Toasted marshmallows are best added just before serving to maintain their texture and flavor. Reheat leftovers briefly in a microwave if desired, but the cake is typically enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, in fact, the cake needs to chill overnight to set properly. It can be prepared up to 2 days in advance for convenience.

What if I don’t have marshmallow crème?

You can substitute with an equal amount of homemade marshmallow fluff or whipped marshmallows blended until smooth, though the texture may vary slightly.

S’mores Icebox Cake Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 148 reviews

This S’mores Icebox Cake is a delightful layered dessert that combines creamy chocolate pudding, fluffy marshmallow whipped cream, and crunchy graham crackers. Chilled overnight and topped with toasted mini marshmallows, this no-bake treat captures the classic campfire s’mores flavor in an easy-to-make, refrigerator cake.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 5 minutes (for toasting marshmallows)
• Total Time: 12 hours 25 minutes (including overnight chilling)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Pudding Layer

• 1 package instant chocolate pudding mix
• 2 cups cold milk

Marshmallow Whipped Cream

• 1 cup heavy cream
• 2 Tbsp. sugar
• 7 oz. marshmallow crème

Other Ingredients

• 1 sleeve graham crackers
• 1 package mini marshmallows (approximately 10 oz)

Instructions

1. Prepare Pan: Line a 9″-x-5″ loaf pan with plastic wrap, ensuring the wrap extends over the edges to allow easy removal of the cake later.
2. Make Chocolate Pudding: In a large bowl, whisk together the instant chocolate pudding mix and cold milk until fully combined and smooth. Allow the pudding to cool completely.
3. Prepare Marshmallow Whipped Cream: In a separate large bowl, beat the heavy cream and sugar using an electric mixer until stiff peaks form. Gently fold in the marshmallow crème until just combined. Set aside.
4. Assemble the Cake: Start by adding a layer of graham crackers at the bottom of the loaf pan, breaking them as needed to cover the layer fully. Spread one-third of the chocolate pudding over the crackers, then sprinkle about 1/2 cup of mini marshmallows evenly across the layer. Follow with one-third of the marshmallow whipped cream mixture. Repeat these layers two more times, finishing with the marshmallow whipped cream on top. Cover and refrigerate overnight to set.
5. Unmold the Cake: When ready to serve, invert the chilled cake onto a flat serving platter and carefully peel off the plastic wrap.
6. Toast Mini Marshmallows: Place about 1/2 cup mini marshmallows on a baking sheet and toast them using a kitchen torch or under a broiler until they are golden brown and slightly melted. Let them cool slightly, then arrange the toasted marshmallows on top of the cake. Serve immediately for the best texture and flavor.

Notes

• For best results, allow the cake to chill overnight so the flavors meld and the layers firm up.
• If you don’t have a kitchen torch, use the oven broiler but watch marshmallows carefully to prevent burning.
• You can substitute regular marshmallows if mini ones are not available, but mini marshmallows are easier to layer evenly.
• The dessert keeps well refrigerated for up to 2 days, but the toasted marshmallow topping is best fresh.

Keywords: S’mores, icebox cake, chocolate pudding, marshmallow whipped cream, graham crackers, no-bake dessert