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

no-bake smores icebox cake - featured image
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A no-bake dessert that layers graham crackers, chocolate pudding, and marshmallow topping for a campfire-inspired treat. Perfect for summer gatherings and make-ahead friendly.

Ingredients

Scale
  • 2 boxes (3.9 ounces each) instant chocolate pudding mix
  • 3 cups cold whole milk
  • 1 teaspoon vanilla extract
  • 1 box (14.4 ounces) graham crackers (about 24 full sheets)
  • 1 cup chocolate chips (semi-sweet or milk chocolate)
  • 2 tablespoons coconut oil or vegetable shortening
  • 1 jar (7 ounces) marshmallow creme or fluff
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Extra chocolate shavings or curls (optional)
  • Crushed graham crackers for sprinkling (optional)
  • Mini marshmallows for toasting on top (optional)

Instructions

  1. In a medium mixing bowl, whisk together both boxes of instant chocolate pudding mix with 3 cups of cold whole milk. Whisk for about 2 minutes until it starts to thicken. Add the vanilla extract and give it one more stir. Let it sit for 5 minutes to set up completely.
  2. Line the bottom of a 9×13 inch baking dish with a single layer of graham crackers, breaking some to fit the edges.
  3. In a microwave-safe bowl, combine 1 cup of chocolate chips with 2 tablespoons of coconut oil. Microwave in 30-second intervals, stirring after each, until smooth and glossy. Let cool for a minute or two.
  4. Spread half of the chocolate pudding evenly over the first layer of graham crackers. Drizzle about half of the melted chocolate over the pudding layer.
  5. Add another layer of graham crackers on top of the pudding. Press down gently. Spread the remaining pudding over this layer, then drizzle the rest of the melted chocolate on top.
  6. Add one more layer of graham crackers on top. Press down gently.
  7. In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form, about 3-4 minutes. Gently fold in the marshmallow creme until fully combined.
  8. Spread the marshmallow mixture evenly over the top layer of graham crackers. Cover the dish with plastic wrap and refrigerate for at least 6 hours, but overnight is better.
  9. Before serving, add optional garnishes such as crushed graham crackers, chocolate shavings, or mini marshmallows broiled for 1-2 minutes.
  10. Use a sharp knife to cut clean slices. Serve cold directly from the fridge.

Notes

Use instant pudding mix, not cook-and-serve. Don’t rush the chilling time; overnight is ideal for best texture. For dairy-free, substitute whole milk with oat milk or full-fat coconut milk, and heavy cream with canned coconut cream. Avoid low-fat graham crackers as they get mushy.

Nutrition

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

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