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Easy No-Bake Smores Icebox Cake: The Best Summer Dessert

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This Easy No-Bake S’mores Icebox Cake is a creamy, crunchy, melty no-bake dessert that tastes exactly like a campfire—minus the bug spray and smoky hair. Perfect for summer gatherings, it layers graham crackers, chocolate pudding, marshmallows, and whipped cream for a crowd-pleasing treat that requires no oven.

Ingredients

Scale
  • 1 full box (about 14–16 whole sheets) graham crackers
  • 2 (3.9-ounce) boxes instant chocolate pudding mix
  • 3 cups cold whole milk
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups mini marshmallows, plus extra for topping
  • 1/2 cup chopped chocolate bar or chocolate chips (for garnish)

Instructions

  1. Make the chocolate pudding: In a large bowl, whisk together both boxes of instant chocolate pudding mix with 3 cups of cold whole milk. Whisk vigorously for about 2 minutes until the mixture thickens. Set aside for 5 minutes to fully set.
  2. Whip the cream: In a separate large bowl, pour 2 cups of cold heavy whipping cream. Add 1/4 cup powdered sugar and 1 teaspoon vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form, about 3-4 minutes.
  3. Fold the whipped cream into the pudding: Take about one-third of the whipped cream and gently fold it into the chocolate pudding using a spatula. Then fold in the remaining whipped cream until no white streaks remain.
  4. Layer the graham crackers: Spread a thin layer of the pudding mixture (about 1/2 cup) on the bottom of a 9×13-inch dish. Arrange a single layer of graham crackers on top, breaking them as needed to fill gaps.
  5. Add the first filling layer: Spread one-third of the remaining pudding mixture evenly over the graham crackers. Sprinkle about 1/3 cup of mini marshmallows over the pudding.
  6. Repeat the layers: Add another layer of graham crackers, followed by another third of the pudding mixture, and another 1/3 cup of mini marshmallows. Repeat one more time—graham crackers, remaining pudding, and remaining mini marshmallows. You should end with a final layer of graham crackers on top.
  7. Top with whipped cream and garnish: Spread the reserved plain whipped cream over the top layer of graham crackers. Smooth it out evenly. Sprinkle with chopped chocolate and extra marshmallows. Optionally, toast the top marshmallows under the broiler for 30 seconds.
  8. Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, but overnight is better.
  9. Slice and serve: Use a sharp knife to cut clean squares. Wipe the knife between cuts for neat edges. Serve cold straight from the fridge.

Notes

Don’t skip the chilling time—the graham crackers need at least 6 hours to soften properly. Overnight is ideal. Press plastic wrap directly onto the surface of the whipped cream to prevent a skin from forming. For clean slices, use a warm knife and wipe between cuts. This cake can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.

Nutrition

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

Find it online: https://spoonluma.com/easy-no-bake-smores-icebox-cake-the-best-summer-dessert/