Description
S’mores Icebox Cake layers tender graham crackers, fluffy marshmallow filling, and rich chocolate ganache into an easy no-bake dessert that is perfect for parties and make-ahead summer gatherings.
Ingredients
1 box (14.4 ounces) graham crackers
16 ounces semi-sweet chocolate chips
2 cups heavy whipping cream
16 ounces whipped topping, thawed
1 jar (7 ounces) marshmallow fluff
2 cups mini marshmallows
Optional: crushed graham crackers, chocolate, and mini marshmallows for garnish
Instructions
1. Put chocolate chips in a heat-safe bowl. Warm cream until steaming with tiny edge bubbles, about 5 minutes; pour it over chips. Rest 2 minutes, stir smooth, and refrigerate 10 minutes.
2. Fold marshmallow fluff and mini marshmallows into the thawed whipped topping.
3. Spread a thin filling layer in a 9×13-inch dish. Add a graham cracker layer.
4. Add one-third of the filling and half the ganache. Repeat with crackers, one-third filling, and the remaining ganache.
5. Add a final cracker layer and the remaining filling. Cover and refrigerate at least 4 hours or overnight.
6. Garnish immediately before serving.
Notes
Use fully thawed whipped topping for the smoothest filling.
Cool the ganache until it is no longer warm to the touch before layering.
Chill for at least 4 hours; overnight gives the softest graham cracker layers and neatest slices.
Store covered in the refrigerator for 3 to 4 days.
Freeze well-wrapped portions for up to 2 months and thaw overnight in the refrigerator.
Nutrition
- Serving Size: 1 small square
- Calories: 415 kcal
- Sugar: 43g
- Sodium: 190mg
- Fat: 21g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg