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Easy No-Bake S’mores Icebox Cake

no-bake smores icebox cake - featured image
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A creamy, no-bake dessert that layers graham crackers with chocolate pudding and marshmallows, topped with toasted marshmallows and a chocolate drizzle. Perfect for summer gatherings and requires no oven.

Ingredients

Scale
  • 2 boxes (3.9 ounces each) instant chocolate pudding mix
  • 3 cups cold whole milk
  • 1 teaspoon vanilla extract
  • 1 box (14.4 ounces) graham crackers (about 24 full sheets)
  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 bag (10 ounces) mini marshmallows
  • 1/2 cup semisweet chocolate chips
  • 1 tablespoon coconut oil or vegetable oil

Instructions

  1. In a large mixing bowl, whisk together the two boxes of instant chocolate pudding mix with 3 cups of cold whole milk. Whisk vigorously for about 2 minutes until the mixture thickens. Add the vanilla extract and stir to combine. Set aside for 5 minutes to fully set.
  2. In a separate bowl, pour 2 cups of heavy whipping cream. Add 2 tablespoons of powdered sugar. Using an electric hand mixer on medium-high speed, beat the cream until stiff peaks form, about 3-4 minutes.
  3. Take about one-third of the whipped cream and stir it into the chocolate pudding to lighten the mixture. Then gently fold in the remaining whipped cream using a rubber spatula until no white streaks remain.
  4. Cover the bottom of a 9×13-inch baking dish with a single layer of graham crackers, breaking some to fit the edges.
  5. Spread one-third of the chocolate pudding mixture evenly over the graham crackers. Add another layer of graham crackers on top, pressing them gently into the pudding. Repeat this process two more times: graham crackers, pudding, graham crackers, pudding. You should end with a final layer of graham crackers on top.
  6. Spread the remaining whipped cream (if you saved some) or a fresh batch over the top layer of graham crackers. Then sprinkle the mini marshmallows evenly over the entire surface. Press them down gently so they stick to the cream.
  7. Cover the dish tightly with aluminum foil or plastic wrap. Refrigerate for at least 6 hours, but overnight is better.
  8. About 15 minutes before serving, remove the cake from the fridge. If you have a kitchen torch, toast the marshmallows directly in the dish until golden brown. If using the broiler, place the dish on a baking sheet and broil on high for 60-90 seconds. Watch closely. Let the cake sit for 10 minutes after toasting.
  9. In a small microwave-safe bowl, combine 1/2 cup semisweet chocolate chips with 1 tablespoon coconut oil. Microwave in 30-second intervals, stirring between each, until smooth and fully melted. Drizzle the chocolate over the toasted marshmallows. Let the chocolate set for 5 minutes before slicing.
  10. Use a sharp knife to cut the cake into squares. Run the knife under hot water and wipe it clean between cuts for the neatest slices. Serve immediately or keep refrigerated until ready to serve.

Notes

For best results, chill the cake overnight. Watch the broiler closely when toasting marshmallows. Use instant pudding mix, not cook-and-serve. For dairy-free, use oat milk and coconut cream. For gluten-free, use certified gluten-free graham crackers.

Nutrition

Keywords: no-bake, s'mores, icebox cake, summer dessert, chocolate, marshmallow, graham cracker

Find it online: https://sweetstirring.com/easy-no-bake-smores-icebox-cake-the-best-summer-dessert/