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S’mores Icebox Cake

A creamy and easy no bake s’mores icebox cake made with layers of graham crackers, chocolate pudding, and marshmallow cream. Perfect for parties and make ahead desserts.
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Prep Time 20 minutes
Chill Time 6 hours
Servings: 10
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 packs graham crackers
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 box (3.9 oz) chocolate pudding mix
  • 2 cups cold milk
  • 1 1/2 cups marshmallow fluff
  • 1 cup chocolate chips
  • 1 cup mini marshmallows

Method
 

  1. Add heavy whipping cream, powdered sugar, and vanilla extract to a bowl. Beat until soft peaks form. Keep chilled.
  2. In another bowl, whisk chocolate pudding mix with cold milk until smooth and thick. Let it set for five minutes.
  3. In a separate bowl, fold marshmallow fluff into half of the whipped cream until smooth and fluffy.
  4. Arrange graham crackers in a single layer at the bottom of a baking dish, breaking pieces to fit.
  5. Spread a layer of marshmallow cream evenly over the crackers.
  6. Add a layer of chocolate pudding and spread gently.
  7. Sprinkle chocolate chips and mini marshmallows over the pudding.
  8. Repeat the layers of graham crackers, marshmallow cream, pudding, and toppings until all ingredients are used.
  9. Finish with whipped cream on top and garnish with remaining chocolate chips and marshmallows.
  10. Cover and refrigerate for at least six hours or overnight.
  11. Slice and serve chilled.

Notes

  • For the best texture, refrigerate the cake overnight so the graham crackers soften fully and become cake-like.
  • Use cold heavy cream when whipping to help it thicken faster and hold soft peaks better.
  • Do not overmix the whipped cream, or it may become too stiff and harder to spread.
  • Let the chocolate pudding set properly before layering to keep clean and defined layers.
  • Spread each layer gently to prevent mixing and keep the layers visible.
  • Break graham crackers as needed to fit the dish, small gaps are fine and will soften while chilling.
  • Cover the cake tightly while chilling to prevent it from drying out or absorbing fridge odors.
  • For cleaner slices, use a sharp knife and wipe it between each cut.
  • This cake tastes best when served cold straight from the refrigerator.
  • You can prepare this dessert one day in advance, making it perfect for parties and gatherings.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Avoid freezing, as the texture of the cream and pudding may change after thawing.