S'mores Icebox Cake

Name: S'mores Icebox Cake
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 16 servings
Ingredients: 1 box Graham crackers; 16 ounces Cool Whip; 5.6 ounces large box chocolate instant pudding; 2 cups heavy cream; 2 cups marshmallow fluff; 8 ounces cream cheese; ½ cup chocolate sauce

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Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings
16 servings
Calories
361 kcal
Course
Cake
Cuisine
American

S'mores Icebox Cake

Nicole Henderson

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A cold slice of Icebox Cake is just what you need when the the temperatures climb. It's even better when your cake tastes like s'mores!

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Ingredients

Servings

1 box Graham crackers one square reserved for the topping
16 ounces Cool Whip thawed, divided
5.6 ounces large box chocolate instant pudding
2 cups heavy cream divided
2 cups marshmallow fluff
8 ounces cream cheese room temperature
½ cup chocolate sauce

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Instructions

In a medium bowl, start by mixing 1 cup of heavy cream into the chocolate instant pudding. It may clump up a bit and that’s okay. Add your chocolate pudding mixture to 8 ounces of cool whip, incorporate with a rubber spatula and set aside.
In a medium bowl, beat remaining 1 cup of heavy cream with 2 cups of fluff. Beat with the egg beaters until smooth and heavy cream has fluffed slightly. Add the cream cheese to the fluff mixture and beat until combined. Fold in the remaining 8 ounces of cool whip.
In a 9x13 casserole dish, line the bottom with graham crackers. Don’t be afraid to break them to fit, we want fullcoverage. Layer half of the chocolate cool whip mixture on top of the graham crackers, followed by a layer of half of the fluff mixture, and finally a drizzle of half the chocolate sauce. Repeat one more time.
Refrigerate for at least 4 hours. Just before serving, crunch a couple graham crackers and sprinkle on top.

Notes

This cake can definitely be made in advance. It keeps well covered with foil or plastic wrap in the fridge for up to 2 days before serving. I recommend foil so that no one else spots the cake and tries to eat it before you’re ready to serve it!
Leftovers can be kept for a week or so in the fridge, too. You’ll lose a little crunchiness in the graham crackers as time goes on but it still tastes good!
You can also freeze icebox cakes, but the graham crackers do lose some of the texture after thawing in the refrigerator.
Store. Keep cake in refrigerator for two days. Any longer than that and the crackers will be too mushy to enjoy.
This cake can definitely be made in advance. It keeps well covered with foil or plastic wrap in the fridge for up to 2 days before serving. I recommend foil so that no one else spots the cake and tries to eat it before you’re ready to serve it!
Leftovers can be kept for a week or so in the fridge, too. You’ll lose a little crunchiness in the graham crackers as time goes on but it still tastes good!
You can also freeze icebox cakes, but the graham crackers do lose some of the texture after thawing in the refrigerator.

Nutrition Information

Show Details

Calories 361kcal (18%) Carbohydrates 34g (11%) Protein 4g (8%) Fat 24g (37%) Saturated Fat 17g (85%) Polyunsaturated Fat 6g Cholesterol 51mg (17%) Sodium 221mg (9%) Sugar 20g (40%)