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The Best No-Bake Smores Icebox Cake

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A creamy, crunchy, chocolaty, marshmallow-layered no-bake dessert that captures the nostalgic campfire magic of s’mores without the heat. Perfect for summer gatherings, this easy icebox cake features homemade chocolate pudding, stabilized marshmallow cream, and layers of graham crackers that soften overnight into a dreamy, crowd-pleasing treat.

Ingredients

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  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 jar (7 oz) marshmallow creme (like Fluff)
  • 2 tablespoons softened cream cheese
  • 1 box (14.4 oz) graham crackers (about 24 full sheets)
  • 1 cup semi-sweet chocolate chips (for garnish)
  • 1/2 cup mini marshmallows (optional, for topping)

Instructions

  1. Make the chocolate pudding: In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. In a separate bowl, whisk egg yolks with about 1/4 cup of the milk until smooth. Add remaining milk to saucepan and whisk until combined. Cook over medium heat, stirring constantly, until mixture thickens and starts to bubble (about 6-8 minutes). Once bubbling, cook for one more minute, then remove from heat. Stir in butter and vanilla until smooth. Pour through a fine-mesh strainer into a…
  2. Whip the cream: In a large mixing bowl, beat heavy cream, powdered sugar, and vanilla on medium-high speed until soft peaks form (about 3-4 minutes). Do not over-whip.
  3. Prepare the marshmallow layer: In another bowl, beat softened cream cheese until smooth (about 30 seconds). Add marshmallow creme and beat until fully combined and fluffy (about 2 minutes). Fold in about 1 cup of the whipped cream to lighten it.
  4. Start layering: Spread a thin layer of chocolate pudding on the bottom of a 9×13-inch baking dish. Arrange a single layer of graham crackers on top, breaking to fit as needed.
  5. Layer 1: Spread half of the remaining chocolate pudding over the graham crackers, then half of the remaining whipped cream. Add another layer of graham crackers.
  6. Layer 2: Spread all of the marshmallow mixture over the graham crackers, then add another layer of graham crackers.
  7. Layer 3: Spread the remaining chocolate pudding over the graham crackers, followed by the remaining whipped cream. Add a final layer of graham crackers on top.
  8. Top it off: Spread any remaining whipped cream over the top layer of graham crackers. Sprinkle with chocolate chips and mini marshmallows if using.
  9. Chill: Cover loosely with plastic wrap and refrigerate for at least 8 hours, or overnight.
  10. Serve: Let sit at room temperature for about 10 minutes for easier slicing. Use a sharp knife to cut clean squares, wiping the blade between cuts. Serve cold or at room temperature.

Notes

Don’t skip the chilling time—the graham crackers need at least 8 hours to soften properly. For the marshmallow layer, the cream cheese stabilizer is essential to keep it from deflating. Use full-fat milk for the richest pudding. If you don’t have a hand mixer, you can whip the cream by hand with a whisk (about 8-10 minutes). The cake can be made up to 2 days ahead and tastes even better on day two. Store covered in the refrigerator for up to 5 days. Freeze individual slices wrapped tightly for up to 3 months.

Nutrition

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

Find it online: https://spoonmira.com/the-best-no-bake-smores-icebox-cake/