S’mores Icebox Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Unmold the Cake: When ready to serve, invert the chilled cake onto a flat serving platter and carefully peel off the plastic wrap.
- 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
Find it online: https://thefoodrecipe.com/smores-icebox-cake-recipe/
