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Best No-Bake S’mores Icebox Cake: Easy Summer Recipe

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A cool, creamy, no-bake dessert that brings all the nostalgic flavors of campfire s’mores without the heat. Layers of graham crackers, chocolate pudding, and marshmallows soften into a cake-like texture that’s perfect for summer gatherings.

Ingredients

Scale
  • 2 sleeves (about 16 whole) honey graham crackers
  • 2 boxes (3.9 oz each) instant chocolate pudding mix
  • 3 cups cold whole milk
  • 1 1/2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups mini marshmallows, divided
  • 1 large Hershey’s chocolate bar, chopped (optional, for topping)

Instructions

  1. Make the Pudding: In a large bowl, whisk together the two boxes of instant chocolate pudding with three cups of cold whole milk. Whisk for about two minutes until it starts to thicken. Let it sit for five minutes to set up completely.
  2. Whip the Cream: In a separate bowl, pour in the heavy whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until soft peaks form, about three to four minutes.
  3. Fold Together: Take about a third of the whipped cream and stir it into the pudding to lighten it up. Then gently fold in the rest of the whipped cream until no white streaks remain.
  4. Layer One: Spread a thin layer (about 1/4 inch) of the pudding-cream mixture on the bottom of a 9×13-inch baking dish.
  5. First Graham Cracker Layer: Arrange a single layer of graham crackers on top of the pudding base, breaking them as needed to fill gaps.
  6. First Filling Layer: Spread about a third of the remaining pudding-cream mixture over the graham crackers. Sprinkle about a third of the mini marshmallows over the top and press them in gently.
  7. Repeat Layers: Add another layer of graham crackers, then another third of the pudding mixture, then another third of the marshmallows. Repeat one more time, ending with a final layer of graham crackers on top.
  8. Top Layer: Spread the last of the pudding-cream mixture over the top graham crackers. Sprinkle the remaining mini marshmallows on top, and scatter the chopped chocolate bar pieces if using.
  9. Chill: Cover the dish tightly with plastic wrap, pressing it directly onto the surface. Refrigerate for at least six hours, but overnight is better.
  10. Serve: Slice into squares and serve cold. Use a sharp knife and wipe it clean between cuts for neat edges.

Notes

Let the pudding set fully before layering to avoid a soupy texture. Don’t over-whip the cream; soft peaks are ideal. Chill overnight for best results—the graham crackers soften completely and the flavors meld better. Use a sharp knife for clean slices. The cake can be stored covered in the fridge for up to five days, or frozen for up to a month.

Nutrition

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

Find it online: https://juliamadeit.com/best-no-bake-smores-icebox-cake-easy-summer-recipe/