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Summer’s Best No-Bake S’mores Icebox Cake

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A cool, creamy, and nostalgic no-bake dessert that layers crunchy graham crackers, rich chocolate pudding, and fluffy marshmallows into a campfire memory without turning on the oven. Perfect for hot summer days.

Ingredients

Scale
  • 3.4 ounces instant chocolate pudding mix (Jell-O brand preferred)
  • 2 cups cold whole milk
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 sleeves graham crackers (about 18 full sheets, honey graham crackers preferred)
  • 1/4 cup melted unsalted butter (optional)
  • 3 cups mini marshmallows
  • 1 cup marshmallow fluff
  • 1 1/2 cups heavy whipping cream (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • 1/4 cup crushed graham crackers (for garnish)
  • 1/2 cup mini marshmallows (for garnish)
  • 2 ounces dark chocolate (70% cacao, shaved or grated for garnish)

Instructions

  1. In a large mixing bowl, whisk together the instant chocolate pudding mix and 2 cups cold whole milk for about 2 minutes until it starts to thicken. Set aside for 5 minutes to fully set.
  2. In a separate bowl, beat 1 cup heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract with an electric hand mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
  3. Fold one-third of the whipped cream into the chocolate pudding using a rubber spatula to lighten it, then gently fold in the remaining whipped cream until no white streaks remain.
  4. In a small microwave-safe bowl, warm 1 cup marshmallow fluff for about 15 seconds to make it easier to spread.
  5. Line the bottom of a 9×13-inch baking dish with a single layer of graham crackers, breaking some to fit the edges so the bottom is completely covered with minimal gaps.
  6. Spread half of the chocolate pudding mixture evenly over the graham crackers.
  7. Drop spoonfuls of the warmed marshmallow fluff over the pudding layer and spread gently. Sprinkle 1 1/2 cups of the mini marshmallows on top and press them down slightly.
  8. Add another layer of graham crackers on top of the marshmallows. Spread the remaining chocolate pudding mixture over the crackers. Add another layer of marshmallows using the remaining 1 1/2 cups mini marshmallows. Top with a final layer of graham crackers.
  9. In a clean bowl, beat 1 1/2 cups heavy whipping cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form. Spread this evenly over the top layer of graham crackers.
  10. Sprinkle crushed graham crackers over the whipped cream. Add the remaining mini marshmallows on top. If using a kitchen torch, toast the marshmallows until golden brown. Alternatively, place under the broiler for 30-45 seconds, watching carefully. Grate dark chocolate over everything.
  11. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, but overnight is best.

Notes

For best results, chill overnight. Toast marshmallows after chilling to maintain texture. Keep whipped cream cold for best whipping. Warm marshmallow fluff gently (15 seconds in microwave) to avoid stickiness. For gluten-free, use gluten-free graham crackers. For dairy-free, use full-fat coconut milk and coconut cream.

Nutrition

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

Find it online: https://sofiaspice.com/summers-best-no-bake-smores-icebox-cake-recipe/