Kid-Approved No-Bake Smores Icebox Cake – Easy 4-Layer Summer Dessert
A cool, creamy, no-bake s’mores icebox cake made with layers of chocolate pudding, marshmallow cream, and graham crackers. Perfect for hot summer days, this easy dessert comes together in 20 minutes and gets better after chilling overnight.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes (includes chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 (3.9 oz) boxes instant chocolate pudding mix (e.g., Jell-O brand)
- 3 cups cold whole milk (2% works, but whole milk is richer)
- 8 oz cream cheese, softened to room temperature (block style)
- 1/2 cup powdered sugar
- 1 (7 oz) jar marshmallow fluff (e.g., Jet-Puffed)
- 8 oz Cool Whip, thawed (or 2 cups heavy cream, whipped to stiff peaks)
- 1 teaspoon vanilla extract (pure preferred)
- 1 (14.4 oz) box honey graham crackers (about 3 sleeves)
- 1/2 cup mini chocolate chips
- 1/2 cup mini marshmallows
- Optional: melted chocolate or caramel sauce for drizzling
Instructions
- Make the chocolate pudding: In a large bowl, whisk together the two boxes of instant chocolate pudding mix with 3 cups of cold milk. Whisk for about 2 minutes until it starts to thicken. Set aside.
- Make the marshmallow cream layer: In a separate large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add the powdered sugar and beat until combined. Add the entire jar of marshmallow fluff and the vanilla extract. Beat again until light and airy. Gently fold in the thawed Cool Whip with a spatula until no white streaks remain.
- Start layering the base: Line the bottom of a 9×13 inch baking dish with a single layer of graham crackers, breaking some to fill gaps.
- Add the first filling layer: Spread half of the chocolate pudding evenly over the graham crackers. Then, drop half of the marshmallow cream layer on top in spoonfuls and gently spread it out.
- Repeat the layers: Place another layer of graham crackers on top. Repeat with the remaining chocolate pudding and remaining marshmallow cream. Finish with one final layer of graham crackers on top. Press down gently.
- Add the topping: Sprinkle mini chocolate chips and mini marshmallows over the top layer of graham crackers. Press them in slightly. Optionally, drizzle with melted chocolate or caramel sauce.
- Chill: Cover the dish tightly with plastic wrap, pressing it directly onto the surface. Refrigerate for at least 6 hours, but overnight is best.
Notes
Make sure cream cheese is at room temperature to avoid lumps. Use instant pudding, not cook-and-serve. Chill for at least 6 hours, preferably overnight, for the graham crackers to soften properly. For clean slices, use a hot knife. The cake can be stored in the refrigerator for up to 4 days or frozen for up to 2 months (without topping).
Nutrition
- Serving Size: 1 square (1/12 of ca
- Calories: 380
- Sugar: 38
- Sodium: 320
- Fat: 16
- Saturated Fat: 10
- Carbohydrates: 55
- Fiber: 1
- Protein: 5
Keywords: no-bake s'mores, icebox cake, summer dessert, kid-friendly, easy dessert, no-bake dessert, s'mores cake, graham cracker dessert