Summer is here and with it comes hours of fun in the sun, giggling kids running through the sprinkler, and evenings spent outside toasting ‘mallows.
We love this time of year!
Truthfully, though, I’m not much of an outdoorsy type of person. Mosquitoes, dirt, and heat. None of that adds up to a good time for me! I’d much prefer to stay indoors where it’s nice and cool.
Then again, I’d happily do just about anything for a s’mores. If that means sitting around a campfire or sleeping in a tent, well, so be it. Melty marshmallows and chocolate are my favorite. In fact, I don’t think there is anything else in the world that could convince me to sleep in the dirt. That’s true love, my friends.
I have a sneaking suspicion that some of you are also not quite as outdoorsy as you could be, so I figured bring s’mores inside would make everyone happy this summer. It’s hard to go wrong with an ice box cake, especially when it’s inspired by our favorite campfire treat.
This s’mores ice box cake couldn’t be simpler. It’s a great project to do with the kids on a hot summer day and I’m sure everyone will enjoy helping you devour the end result!
You’ll need a 9×5″ Loaf Dish for this recipe. If your baking pans are worn out, scratched or rusting, it’s time to upgrade! The Good Cook AirPerfect Nonstick Large 9″x5″ Loaf Pan may just be the last loaf pan you ever need to buy. Made of heavy-gauge steel to prevent warping, the AirPerfect line is designed with bakers in mind. With a channeled surface on the bottom of each pan to encourage even baking and browning, this pan isn’t just ideal for my no-bake s’mores cake. It’s also an essential for quickbreads, yeast breads–even meatloaf!
- Sharing this treat? Prep your no-bake cake in our Good Cook Red Ceramic Loaf Dish. This beautiful baking pan is safe for the oven, fridge and freezer. With bright red glazed exterior and fluted design elements, this dish isn’t just sturdy enough to hold your homebaked goods, it’s pretty enough to go straight on the serving table, too.
Once you’ve grabbed your loaf pan, line it with foil or plastic wrap to make it extra easy to remove your ice box cake and keep it looking gorgeous.
You’ll start by whipping up chocolate pudding. A box of instant pudding mix is the way to go here. For the marshmallow layer, we’re just going to fold some marshmallow fluff into a container of refrigerated whipped topping. The whipped topping holds up a little better than whipped cream and is perfectly sweetened.
The chocolate and marshmallow layers just get sandwiched between graham crackers. You’ll love how quick this is to prepare. It does need to hang out in the fridge for at least four hours before serving, though. We want the graham crackers to soften up to a more cake like consistency. If you really can’t wait for a taste (and who could blame you?) grab an extra graham cracker and use it to scrape the bowl of the chocolate pudding and marshmallow topping. Total yum!
Once you’ve got the cake on a serving platter, drizzle some chocolate syrup right over the top and sprinkle with graham crackers. I’ll bet you won’t be able to resist this ice box cake! Print
S’mores Ice Box Cake
A cool and creamy cake inspired by your favorite campfire treat!
- Prep Time: 10
- Total Time: 10
- Yield: 8
- 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 9×5 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.
Find more recipes from Karly at Buns in My Oven