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S'mores Icebox Cake

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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 361

% Daily Value*

Calories 361kcal 18%
Carbohydrates 34g 11%
Protein 4g 8%
Fat 24g 37%
Saturated Fat 17g 85%
Polyunsaturated Fat 6g 35%
Cholesterol 51mg 17%
Sodium 221mg 9%
Sugar 20g 40%

* Percent Daily Values are based on a 2,000 calorie diet.