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No-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.

Ingredients

Scale
  • 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

  1. 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.
  2. In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  3. Fold half of the whipped cream into the chocolate pudding to lighten it, keeping the other half separate for topping.
  4. Line the bottom of a 9×13-inch dish with a single layer of graham crackers, breaking pieces as needed to fit.
  5. Spread half of the chocolate pudding mixture evenly over the graham crackers.
  6. Dollop half of the marshmallow fluff over the pudding layer and gently swirl with a knife.
  7. Add a second layer of graham crackers, followed by the remaining pudding mixture and marshmallow fluff, swirling again.
  8. Top with a final layer of graham crackers, then spread the reserved whipped cream evenly over the top.
  9. Scatter mini marshmallows, chocolate pieces, and graham cracker crumbs over the whipped cream.
  10. Cover and refrigerate for at least 6 hours, preferably overnight, until the graham crackers have softened.
  11. 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.