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Easy Smores Icebox Cake for a Crowd Best Summer Dessert

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A no-bake, make-ahead dessert that feeds a crowd with layers of graham cracker crust, chocolate pudding, marshmallows, and ganache. Perfect for summer gatherings without heating up the kitchen.

Ingredients

Scale
  • 3 cups graham cracker crumbs (about 24 full sheets, crushed fine)
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 2 (3.9 oz) boxes instant chocolate pudding mix
  • 3 cups cold whole milk
  • 1 (8 oz) container frozen whipped topping, thawed
  • 2 cups mini marshmallows
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup marshmallow fluff
  • 2 tablespoons heavy cream (for topping)
  • 1/4 cup crushed graham crackers (for garnish)
  • Extra chocolate shavings (for garnish)

Instructions

  1. Make the crust: In a medium bowl, combine 3 cups graham cracker crumbs, 1/2 cup melted butter, and 2 tablespoons sugar. Stir until every crumb is coated and the mixture looks like wet sand. Press this firmly into the bottom of your 9×13 dish. Use the bottom of a measuring cup to really pack it down. Pop this in the fridge while you work on the next layer.
  2. Prepare the chocolate pudding: In a large bowl, whisk together both boxes of instant chocolate pudding mix with 3 cups cold whole milk. Whisk for about 2 minutes until it starts to thicken. It should look glossy and smooth. Let it sit for 5 minutes to set up partially.
  3. Fold in the whipped topping: Gently fold 1 cup of the thawed whipped topping into the pudding mixture. Use a rubber spatula and go slow. You want streaks of white and chocolate, not a uniform color. Set the remaining whipped topping aside for later.
  4. Make the chocolate ganache: Place 1 1/2 cups semi-sweet chocolate chips in a microwave-safe bowl. Pour 1/2 cup heavy cream over them. Microwave in 30-second intervals, stirring after each, until smooth and glossy. Stir in 1 teaspoon vanilla extract. Let this cool for about 5 minutes.
  5. Assemble the first layers: Spread the chocolate pudding mixture evenly over the chilled crust. Sprinkle 1 cup mini marshmallows over the pudding. Drizzle half the ganache over the marshmallows. Use a spatula to spread it gently if needed.
  6. Add the second pudding layer: Spoon the remaining pudding mixture (you should have about half left) over the ganache layer. Spread it carefully so you don’t disturb the marshmallows underneath.
  7. Top with remaining ganache and marshmallows: Drizzle the remaining ganache over the top. Sprinkle the remaining 1 cup mini marshmallows evenly across the surface. Gently press them into the ganache so they stick.
  8. Finish with the marshmallow fluff topping: In a small bowl, stir together 1 cup marshmallow fluff with 2 tablespoons heavy cream until smooth. Microwave for 15 seconds if it’s too stiff to spread. Dollop this over the top and spread gently. Don’t overwork it; you want some peaks and swirls.
  9. Chill thoroughly: Cover the dish with plastic wrap and refrigerate for at least 6 hours, but overnight is better.
  10. Garnish and serve: Before serving, sprinkle the reserved 1/4 cup crushed graham crackers and chocolate shavings over the top. Let the cake sit at room temperature for about 15 minutes before slicing.

Notes

Chill overnight for best texture. Let ganache cool slightly before adding to prevent melting other layers. Use a sharp knife dipped in hot water for clean slices.

Nutrition

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

Find it online: https://spoonluma.com/easy-smores-icebox-cake-for-a-crowd-best-summer-dessert/