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Easy No-Bake Smores Icebox Cake for a Crowd

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This no-bake s’mores icebox cake is a crowd-pleasing dessert made with layers of graham crackers, chocolate pudding, marshmallows, and chocolate bars. Perfect for summer gatherings, it requires no oven and can be made ahead for stress-free entertaining.

Ingredients

Scale
  • 2 (3.4-ounce) boxes instant chocolate pudding mix
  • 3 cups cold whole milk
  • 1 teaspoon vanilla extract
  • 1 (14.4-ounce) box graham crackers (about 3 sleeves)
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 cups mini marshmallows
  • 4 (1.55-ounce) milk chocolate bars, chopped
  • 1 cup mini marshmallows (for topping)
  • 2 milk chocolate bars, chopped (for topping)
  • 1/4 cup graham cracker crumbs (optional, for garnish)

Instructions

  1. Make the chocolate pudding: In a large mixing bowl, whisk together the two boxes of instant chocolate pudding mix and 3 cups of cold whole milk. Whisk vigorously for about 2 minutes until the pudding thickens. Let it sit for 5 minutes to fully thicken. Stir in the vanilla extract.
  2. Whip the cream: In a separate medium mixing bowl, pour in the 2 cups of cold heavy whipping cream. Add the 1/4 cup of powdered sugar. Using an electric hand mixer or stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until soft peaks form, about 3 to 4 minutes.
  3. Fold it all together: Take about a third of the whipped cream and gently fold it into the thickened pudding. Add the remaining whipped cream and fold until just combined. Gently fold in the 2 cups of mini marshmallows and the chopped chocolate from the 4 chocolate bars. Reserve the remaining marshmallows and chocolate for the top.
  4. Start layering: Spread a thin layer (about 1/2 cup) of the pudding mixture on the bottom of a 9×13-inch dish. Place a single layer of graham crackers on top, breaking them as needed to fill any gaps.
  5. Repeat the layers: Spread about one-third of the remaining pudding mixture evenly over the graham crackers. Top with another layer of graham crackers. Repeat this process two more times: pudding, graham crackers, pudding, graham crackers. You should end with a final layer of pudding on top. Make sure the top layer is smooth and even.
  6. Add the topping: Sprinkle the reserved 1 cup of mini marshmallows evenly over the top. Scatter the chopped chocolate from the remaining 2 chocolate bars over the marshmallows. If using graham cracker crumbs, sprinkle those on top too. Press the marshmallows and chocolate gently into the top pudding layer.
  7. Chill: Cover the dish tightly with plastic wrap or aluminum foil. Refrigerate for at least 4 hours, but overnight is best.
  8. Serve cold: Remove the cake from the fridge. Use a sharp knife to cut clean squares. Wipe the knife clean between cuts for the neatest slices. Serve directly from the dish.

Notes

Don’t rush the chilling time—wait at least 4 hours, but overnight is ideal. Use cold milk for the pudding. Whip cream to soft peaks, not stiff peaks. Press graham crackers gently. For clean slices, use a warm knife and wipe it clean between cuts. This cake tastes even better the next day.

Nutrition

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

Find it online: https://zoeplate.com/easy-no-bake-smores-icebox-cake-for-a-crowd/