Print

Easy No-Bake Smores Icebox Cake: Best 10-Minute Summer Dessert

easy no-bake smores icebox cake - featured image
Print Recipe

This easy no-bake s’mores icebox cake layers honey graham crackers, a rich chocolate pudding filling, and marshmallow fluff for a campfire-inspired dessert that comes together in just 10 minutes. No oven required, it’s the perfect summer treat that looks impressive with minimal effort.

Ingredients

Scale
  • 1 box (3.9 oz) instant chocolate pudding mix
  • 1 ½ cups cold whole milk
  • 4 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 box (14.4 oz) honey graham crackers (about 24 full sheets)
  • 1 jar (7 oz) marshmallow fluff
  • ½ cup mini chocolate chips
  • Optional: ¼ cup crushed graham crackers for topping

Instructions

  1. Make the chocolate pudding base: In a large bowl, whisk together the instant chocolate pudding mix and 1 ½ cups cold milk. Whisk for about 2 minutes until it starts to thicken. Set aside for 5 minutes to fully set.
  2. Beat the cream cheese: In another large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 1 minute. Add the powdered sugar and vanilla extract, and beat until combined. Scrape down the sides of the bowl.
  3. Combine the pudding and cream cheese: Add the thickened chocolate pudding to the cream cheese mixture. Beat on low speed until just combined. Do not overmix.
  4. Whip the heavy cream: In a clean bowl, pour in 1 cup of cold heavy whipping cream. Beat on medium-high speed until stiff peaks form, about 2-3 minutes.
  5. Fold the whipped cream into the pudding mixture: Add half the whipped cream to the pudding mixture and fold gently with a rubber spatula. Add the remaining whipped cream and fold until no white streaks remain.
  6. Layer the graham crackers: Spread a thin layer of the chocolate filling (about ½ cup) on the bottom of a 9×13-inch dish. Arrange a single layer of graham crackers on top, breaking pieces as needed to fill gaps (about 6 full sheets per layer).
  7. Add the first filling layer: Spread half of the remaining chocolate filling evenly over the graham crackers.
  8. Repeat the layers: Add another layer of graham crackers, then the remaining chocolate filling. Top with a final layer of graham crackers. Press down gently.
  9. Add the marshmallow layer: Microwave the marshmallow fluff in a microwave-safe bowl for 15-20 seconds to make it spreadable. Stir well, then spread evenly over the top layer of graham crackers.
  10. Garnish and chill: Sprinkle mini chocolate chips and crushed graham crackers over the marshmallow layer. Cover tightly with plastic wrap, ensuring the wrap touches the surface of the marshmallow. Refrigerate for at least 6 hours, preferably overnight.

Notes

For clean slices, use a hot knife (run under hot water and dry) and wipe between cuts. The cake tastes even better on day two as flavors meld. For a dairy-free version, use full-fat oat milk, dairy-free cream cheese, and coconut cream whipped with powdered sugar. Gluten-free graham crackers work well but soften faster, so chill for at least 6 hours.

Nutrition

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

Find it online: https://sunnysavory.com/easy-no-bake-smores-icebox-cake-best-10-minute-summer-dessert/