Meet the ultimate picnic dessert: icebox smores cake! This easy, make-ahead, no-bake dessert is quick to throw together with just a few ingredients, and the results are beyond delicious.
Why You'll Love Chocolate Icebox Cake
It's strange that I love creating icebox cake recipes because I really didn't grow up eating them. It wasn't until I was an adult that I even learned what they are. Perhaps I'm making up for lost time?
To me, it's not summer without s'mores! Deliciously toasted marshmallows (golden brown, thankyouverymuch!), melty chocolate, and crisp graham crackers make a sticky-sweet treat that both kids and adults go nuts for. I knew I wanted some sort of icebox cake with chocolate, so s'mores served as the perfect inspiration for today's recipe.
On my first test, I used marshmallow fluff, which was something of a nightmare! I sort of hate working with fluff anyway because it's such a sticky mess. I found that whipped topping worked much better in the layers, and then I topped it with mini marshmallows. That allowed me to toast them too, so it was even more like the campfire treat. Just one of many reasons to love this dessert:
- Creamy and luscious
- Easy to make (and ahead of time!)
- No baking required
- Just 5 ingredients
Ingredient Information And Substitutions
- Instant chocolate pudding- The instant part is important! All you have to do is mix it for a few minutes — no stove or cooking required.
- Milk- For the pudding. Whole milk tastes best, but any dairy milk will do the job. Make sure it's nice and cold.
- Whipped topping- AKA Cool Whip. It's a stabilized whipped cream, meaning it won't deflate or become grainy in the dessert.
- Graham crackers- Choose plain for classic s'mores flavor or swap with cinnamon or chocolate for a different taste.
- Mini marshmallows- These are the perfect size for the topping since they can nestle all in together!
How To Make Icebox Chocolate Cake
Step 1- Start the layers.
Spread a little bit of whipped topping in the bottom of an 8" x 8" baking pan. Add a single layer of graham crackers.
Step 2- Make the pudding.
Use an electric mixer to mix the cold milk and pudding mix together until soft set, about 2 minutes. Then a layer of the chocolate pudding to the pan.
Step 3- Build more layer
Lay down another layer of graham crackers. Continue alternating layers of about ½ cup of whipped topping and pudding with graham crackers in between until everything is used up (you should end up with pudding last).
Step 3- Add marshmallows and chill.
Finish with a layer of mini marshmallows. Cover the pan tightly with plastic wrap and place it in the fridge for at least 3 hours.
Step 4- Slice and serve.
Remove the pan and slice into squares. If desired, pop the dessert under the broiler for 2-3 minutes to toast the marshmallows before serving.
Frequently Asked Questions
An icebox cake is a no-bake dessert that involves layering crispy cookies with wet things like pudding or whipped cream, then storing it in the refrigerator. As it chills, the wet ingredients help to soften the cookies, giving them more of a cake-like texture.
Some people refer to this as a dessert lasagna, a dessert lush, a dream dessert, or a chocolate icebox pie. No matter what you call it, this is a dessert the whole family will love!
Yes! Use a deep 9-inch pie dish, which should have the same volume as an 8x8 baking pan. You may need to break up the graham crackers to get them to fit better in the round shape.
I've found the optimal time to be 3 hours, but you can always chill longer if you'd like it to soften up a bit more.
Yes, this will give your cake a texture similar to ice cream. Be sure to remove from the fridge 20-30 minutes prior to serving to let it soften a bit.
Tips For Making This Smores Pie Recipe
- Thaw the whipped topping the night before. Simply transfer it from the freezer to the fridge, and it'll be ready to use! If you forget, float the tub in cool water for about 30 minutes.
- It's okay if the graham crackers overlap or break. They'll all come together as it chills. You can also gently push them down to make the layer more even.
- An offset spatula makes spreading the pudding and whipped topping super easy. If you're short on utensils, use the back of a large spoon!
- For an extra toasty topping, I like to pop this under the broiler for around 2 minutes before serving. The cake itself will stay cold, but the marshmallows will get perfectly toasted on top (just keep the oven door open and keep a close eye on them). If you have a crème brûlée torch, that would also work.
- Ingredients to prep ahead- Thaw the whipped topping. Make the pudding and chill until you're ready to assemble.
- Leftovers and storage- Keep any leftovers covered in the refrigerator for a couple of days.
What To Serve With Graham Cracker Icebox Cake
This chocolate and marshmallow delight is the perfect ending to all the best summer meals. Make it ahead of time, then let it chill while you prep some sides and toss meat on the grill. Here are a few of my favorites for backyard feasts:
- Summer Antipasto Platter
- Brown Sugar Bourbon Pork Chops
- Grilled Steak Fajitas
- Cajun Black Bean and Corn Salsa
- BBQ Chicken Flatbread Pizza
Other Summer Dessert Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Icebox Smores Cake
Ingredients
- 3.9 ounce instant chocolate pudding
- 2 cups milk
- 1 ¼ cups whipped topping
- 23 Graham crackers 1 box
- 2 cups mini marshmallows
Instructions
- In a large bowl, use a mixer to mix the pudding and the milk until it thickens to a soft set, about two minutes. Set aside.
- Place 3 Tablespoons whipped topping into the 8" x 8" pan and use an offset spatula to spread it into an even layer on the bottom of the pan.
- Line three graham crackers next to each other and then 1 and ½ graham crackers in the remaining space (the idea is to make a single layer, but its ok if they overlap a bit. You can gently press them down with your hands to make them a bit more even.
- Take ½ cup of pudding and gently spread it into a single layer on top of the graham crackers.
- Add another layer of graham crackers on top of the pudding.
- Spread ½ cup whipped topping evenly onto the graham crackers.
- Add another layer of graham crackers on top of the whipped topping.
- Spread ½ cup pudding evenly onto the graham crackers.
- Add another layer of graham crackers on top of the pudding.
- Spread ½ cup whipped topping evenly onto the graham crackers.
- Add another layer of graham crackers on top of the whipped topping.
- Spread remaining pudding in an even layer on top of the graham crackers.
- Spread marshmallows in an even layer over the top of the pudding and gently press in.
- Cover and chill for 3 hours or more (the longer it chills, the softer the graham crackers will get).
- (Optional) before serving place the oven rack at the second highest place and broil the marshmallows on top of the cake for 2-3 minutes watching carefully until golden brown. Serve immediately.
Video
Notes
- Thaw the whipped topping the night before. Simply transfer it from the freezer to the fridge, and it'll be ready to use! If you forget, float the tub in cool water for about 30 minutes.
- It's okay if the graham crackers overlap or break. They'll all come together as it chills. You can also gently push them down to make the layer more even.
- An offset spatula makes spreading the pudding and whipped topping super easy. If you're short on utensils, use the back of a large spoon!
- For an extra toasty topping, I like to pop this under the broiler for around 2 minutes before serving. The cake itself will stay cold, but the marshmallows will get perfectly toasted on top (just keep the oven door open and keep a close eye on them). If you have a crème brûlée torch, that would also work.
- Ingredients to prep ahead- Thaw the whipped topping. Make the pudding and chill until you're ready to assemble.
- Leftovers and storage- Keep any leftovers covered in the refrigerator for a couple of days.
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