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Easy No-Bake Smores Icebox Cake for a Crowd

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A rich, creamy no-bake dessert with layers of chocolate pudding, graham crackers, and toasted marshmallows, perfect for feeding a crowd at summer parties and gatherings.

Ingredients

Scale
  • 2 boxes (3.9 oz each) instant chocolate pudding mix
  • 4 cups whole milk, cold
  • 1 teaspoon vanilla extract
  • 2 boxes (about 14 oz each) honey graham crackers (40–48 full sheets)
  • 4 tablespoons unsalted butter, melted
  • 2 cups heavy whipping cream, cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 jar (7 oz) marshmallow creme or fluff
  • 1 bag (10 oz) mini marshmallows
  • 1/2 cup chocolate chips or chopped chocolate bar (optional)

Instructions

  1. Make the chocolate pudding: In a large bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until it starts to thicken. Add the vanilla extract and stir. Let it sit for 5 minutes to set up completely.
  2. Whip the cream: In a separate large bowl, beat the heavy cream with an electric mixer on medium-high speed. Add the powdered sugar and vanilla gradually. Whip until soft peaks form, about 3-4 minutes.
  3. Fold the cream into the pudding: Gently fold the whipped cream into the chocolate pudding using a rubber spatula in three additions, folding gently each time until uniform and mousse-like.
  4. Prepare the graham crackers: Melt the butter in a small bowl. Lightly brush one side of each graham cracker sheet with melted butter.
  5. Layer the bottom of the dish: Arrange a single layer of buttered graham crackers in the bottom of a 9×13 inch dish, breaking to fit as needed. Press down gently.
  6. Add the first pudding layer: Spread half of the chocolate pudding mixture evenly over the graham crackers. Sprinkle about half of the chocolate chips (if using) over the pudding.
  7. Add the marshmallow layer: Warm the marshmallow creme slightly in the microwave (about 15 seconds). Dollop it over the pudding layer and gently spread it evenly.
  8. Repeat the layers: Add another layer of buttered graham crackers on top of the marshmallow. Press down gently. Spread the remaining chocolate pudding mixture over the crackers. Sprinkle the rest of the chocolate chips.
  9. Top with graham crackers and marshmallows: Add a final layer of buttered graham crackers. Spread the mini marshmallows evenly over the top without pressing down.
  10. Chill the cake: Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight or up to 48 hours.
  11. Toast the marshmallows: Just before serving, remove the plastic wrap. Use a kitchen torch to toast the marshmallow top until golden brown, or broil in the oven for 30-60 seconds, watching constantly. Let cool for 5 minutes before slicing.
  12. Slice and serve: Use a sharp knife dipped in hot water for clean slices. Wipe the knife between cuts. Serve cold or at room temperature.

Notes

Brushing graham crackers with melted butter prevents sogginess. Let pudding set fully before layering. Cake improves after a day in the fridge. Toast marshmallows just before serving. Do not freeze.

Nutrition

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

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