Icebox Smores Cake

A slice of s'mores icebox cake on a white plate with more in the background.

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.

Course Dessert

Cuisine American

Diet Low Salt

Prep Time 10

Cook Time 2

Chill time 3

Total Time 3 12

Servings servings

Calories 282kcal

Author Jessy Freimann

Equipment

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.

Nutrition