No-Bake S"mores Icebox Cake
Tested & Approved
by Sophie Lane
There's something magical about layering campfire flavors into a cool, creamy dessert without ever turning on the oven. This no-bake s'mores icebox cake brings together crunchy graham crackers, silky chocolate pudding, toasted marshmallow fluff, and billowy whipped cream in a chilled masterpiece that tastes like summer nostalgia in every bite.
Published: August 8, 2026
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy"s kitchen before it reaches yours. Jump to the full recipe card below.
PrintNo-Bake S"mores Icebox Cake
A layered no-bake dessert with graham crackers, chocolate pudding, marshmallow fluff, and whipped cream, chilled until soft and cake-like.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 25 minutes (includes chilling)
- Yield: 12 1x
- Method: No-Bake
- Cuisine: American
Ingredients
- 14 whole graham cracker sheets
- 2 boxes (3.9 oz each) instant chocolate pudding mix
- 4 cups cold whole milk
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup marshmallow fluff
- 1 1/2 cups mini marshmallows
- 1/2 cup chocolate bar pieces or chocolate chips, for topping
- 1/4 cup graham cracker crumbs, for garnish
Instructions
- In a large bowl, whisk together the chocolate pudding mix and cold milk for about 2 minutes until thickened. Refrigerate for 5 minutes to set.
- In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Fold half of the whipped cream into the chocolate pudding to lighten it, keeping the other half separate for topping.
- Line the bottom of a 9×13-inch dish with a single layer of graham crackers, breaking pieces as needed to fit.
- Spread half of the chocolate pudding mixture evenly over the graham crackers.
- Dollop half of the marshmallow fluff over the pudding layer and gently swirl with a knife.
- Add a second layer of graham crackers, followed by the remaining pudding mixture and marshmallow fluff, swirling again.
- Top with a final layer of graham crackers, then spread the reserved whipped cream evenly over the top.
- Scatter mini marshmallows, chocolate pieces, and graham cracker crumbs over the whipped cream.
- Cover and refrigerate for at least 6 hours, preferably overnight, until the graham crackers have softened.
- Slice into squares and serve chilled, toasting the marshmallow topping with a kitchen torch if desired.
Notes
For the best texture, let the cake chill overnight so the graham crackers soften fully into cake-like layers. Store covered in the refrigerator for up to 4 days; this dessert does not freeze well.
Frequently Asked Questions
What is a s'mores icebox cake?
A smores icebox cake is a no-bake dessert made by layering graham crackers with chocolate pudding, marshmallow fluff, and whipped cream, then chilling it until the crackers soften into a soft, cake-like texture.
How long does a smores icebox cake need to chill?
For the best texture, chill your smores icebox cake for at least 6 hours, though overnight chilling gives the graham crackers time to fully soften into tender cake layers.
Can I make this smores icebox cake ahead of time?
Yes, this smores icebox cake is actually best made a day in advance, since the flavors meld and the graham crackers soften more the longer it chills.
Can I freeze s'mores icebox cake?
Freezing is not recommended, as the pudding and whipped cream layers in a smores icebox cake can separate and turn watery once thawed.
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