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+ servings

S'mores No-Bake Icebox Cake

Layers of graham crackers, chocolate pudding, marshmallows and whipped cream all combined into this fun icebox cake. The perfect s'mores dessert!

Ingredients

For the chocolate pudding: (see Note)

  • 1 ¾ cup whole milk (415 ml)
  • 1/3 cup granulated sugar (65 grams)
  • 1/4 cup unsweetened cocoa powder (20 grams)
  • 3 tablespoons cornstarch (20 grams)
  • Pinch of salt
  • 2 large egg yolks
  • 1 teaspoon vanilla extract

To assemble the icebox cake:

  • 1 cup heavy whipping cream (237 ml)
  • 7 ounce jar marshmallow cream (200 grams)
  • 1 ½ cup mini marshmallows (65 grams)
  • 1 sleeve graham crackers (approximately 20 squares, 150 grams)

Toppings:

  • 1 cup heavy whipping cream (237 ml)
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • Graham crackers , broken up
  • Mini marshmallows
  • Chocolate syrup

Instructions

To make the chocolate pudding:

  • In a medium saucepan over medium low heat, combine the milk, sugar, cocoa, cornstarch and sugar, and stir until smooth. Heat mixture until it just begins to steam.
  • In a medium bowl, whisk together the egg yolks. Slowly add the milk mixture to the egg yolks in a small stream while whisking constantly. When fully combined, pour back into the saucepan.
  • Place over medium heat and cook until thickened, about 4-5 minutes, while stirring constantly. Remove from heat and add vanilla extract. Chill in the fridge for at least 1 hour.

To assemble the icebox cake:

  • In the bowl of a stand mixer fitted with a whisk attachment, or with a large bowl and a hand-held mixer, beat the marshmallow cream and heavy cream to soft peaks. Fold in the mini marshmallows.
  • Line a 9x5-inch loaf pan with plastic wrap. Place a row of graham crackers on the bottom (you may need to break some in order to make them fit). Top with the marshmallow whipped cream. Then spread on a layer of the chocolate pudding.
  • Repeat layers until the pan is full (you should be able to get 3 layers. Top with one final row of graham crackers. Cover with plastic wrap and chill in the fridge overnight, at least 8 hours.

For the toppings:

  • In the bowl of a stand mixer fitted with a whisk attachment, or with a large bowl and a hand-held mixer, beat the heavy cream, sugar, and vanilla to medium peaks.
  • Remove the plastic wrap from the top of the icebox cake. Place a serving platter upside-down on top the icebox cake, then invert the whole thing so that the cake is now sitting on the platter. Gently remove the loaf pan and plastic wrap.
  • Cover the icebox cake in the whipped cream. Top with broken graham crackers and mini marshmallows. If desired, use a kitchen torch to toast the marshmallows, working quickly so you don't melt the whipped cream. Drizzle with chocolate syrup.
  • Store leftovers in the fridge for up to 5 days.
NOTES:
  • You can substitute the homemade pudding with one 3.5 oz package of instant chocolate pudding mix. Mix according to package directions and use immediately. No need to chill in the fridge before assembly.
  • If desired, you can also serve directly from the pan and skip the toppings. This option is great if you need to transport it, such as to a potluck.
  • This recipe was originally published June 2014. I've made this recipe dozens of times since then and have made a few changes to the recipe to make things easier!

Nutrition

Calories: 502kcal, Carbohydrates: 63g, Protein: 6g, Fat: 27g, Saturated Fat: 16g, Cholesterol: 136mg, Sodium: 180mg, Potassium: 194mg, Fiber: 2g, Sugar: 39g, Vitamin A: 1026IU, Vitamin C: 1mg, Calcium: 123mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.