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S'mores Ice Box Cake

Preparation 10 Serves 8     adjust servings

A cool and creamy cake inspired by your favorite campfire treat!


  • 13 graham crackers
  • 1 3.9 ounce box instant chocolate pudding mix
  • 1 1/2 cups cold milk
  • 8 ounces refrigerated whipped topping
  • 1 cup marshmallow fluff
  • 2 tablespoons chocolate syrup


Place a sheet of foil or plastic wrap in a 9x5 loaf pan, pressing to mold to the pan, leaving enough foil or wrap to extend up and over the sides of the pan. In a large bowl, whisk together the pudding mix and milk until well combined and thickened. Refrigerate for 5 minutes. In a second bowl, fold together the whipped topping and marshmallow fluff. Place 1/3 of the marshmallow mixture in the bottom of the loaf pan. Top with 1/3 of the pudding. Break the graham crackers in half and place 6 halves evenly over the pudding. Spread with the marshmallow mixture, pudding, and top with graham crackers twice more. Set aside the remaining graham cracker. Refrigerate the cake for 4 hours. Place the serving plate over the loaf pan and carefully invert. Gently remove the foil or plastic wrap from the cake. Crumble the remaining graham cracker over the cake and drizzle with chocolate syrup. Serve immediately.

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