Yield: 16 servings
S'mores Icebox Cake
Prep Time
15 minutes
Chill Time
4 hours
Total Time
4 hours 15 minutes
A cold slice of Icebox Cake is just what you need when the the temperatures climb. It's even better when your cake tastes like s'mores!
Ingredients
- 1 box of graham crackers (one square reserved for the topping)
- 16 ounces cool whip, thawed, divided
- 5.6 ounces (large box) chocolate instant pudding
- 2 cups heavy cream, divided
- 2 cups Marshmallow fluff
- 8 ounces cream cheese (room temperature)
- ½ cup chocolate sauce
Instructions
- In a medium bowl, start by mixing 1 cup of heavy cream into the chocolate instant pudding. It may clump up a bit and that’s okay. Add your chocolate pudding mixture to 8 ounces of cool whip, incorporate with a rubber spatula and set aside.
- In a medium bowl, beat remaining 1 cup of heavy cream with 2 cups of fluff. Beat with the egg beaters until smooth and heavy cream has fluffed slightly. Add the cream cheese to the fluff mixture and beat until combined. Fold in the remaining 8 ounces of cool whip.
- In a 9x13 casserole dish, line the bottom with graham crackers. Don’t be afraid to break them to fit, we want full
coverage. Layer half of the chocolate cool whip mixture on top of the graham crackers, followed by a layer of half of the fluff mixture, and finally a drizzle of half the chocolate sauce. Repeat one more time. - Refrigerate for at least 4 hours. Just before serving, crunch a couple graham crackers and sprinkle on top.
Notes
- Store. Keep cake in refrigerator for two days. Any longer than that and the crackers will be too mushy to enjoy.
- See blog post for more recipe tips and tricks.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 361Total Fat: 24gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 51mgSodium: 221mgCarbohydrates: 34gFiber: 0gSugar: 20gProtein: 4g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.