S'mores Layered Icebox Cake

• 1 (3.4 oz) package instant chocolate pudding mix
• 2 cups cold milk
• 1 (7 oz) jar marshmallow creme
• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 24 graham cracker squares
• 1/2 cup miniature chocolate chips

Steps

1. 1 Whisk together the chocolate pudding mix and milk in a bowl until thick, about 2 minutes.
2. 2 In another bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
3. 3 Spread a third of the pudding over 8 graham crackers, layer with 4 crackers, then a third of the marshmallow creme, and another 4 crackers.
4. 4 Repeat layers once more, finishing with graham crackers on top.
5. 5 Spread the whipped cream over the top layer of graham crackers.
6. 6 Sprinkle with miniature chocolate chips.
7. 7 Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and crackers soften.

Equipment

• 9x13 inch baking dish
• hand mixer or stand mixer

Variations

• Add a layer of crumbled chocolate cookies for extra texture.
• Incorporate toasted coconut flakes for a tropical twist.

Substitutions

• Use dairy-free whipped cream and marshmallow fluff for a vegan version.
• Substitute almond milk for a lighter option.

Pairings

• Fresh berries
• A drizzle of chocolate sauce

Nutrition

Tips

• For a richer flavor, use chocolate cookie wafers instead of graham crackers.
• Make sure to use full-fat ingredients for the best texture and taste.

Storage

Store covered in the refrigerator for up to 3 days. Let come to room temperature before serving.

Freezing: Does not freeze well due to the marshmallow creme and whipped cream layers.

Serving Suggestions

• Serve with a scoop of vanilla ice cream for an extra treat.
• Pair with a hot cup of coffee for a delightful contrast.

FAQ