S'mores Icebox Cake

Author Chelsea


  • 17 graham crackers separated
  • 1 package (3.9 ounces) chocolate fudge pudding instant pudding and pie filling
  • 2 cups 2% milk
  • 1 and 1/2 cups miniature marshmallows separated
  • 3/4 cups whipped topping completely thawed
  • Optional: 1 chocolate bar, miniature chocolate chips


  1. Line an 8 x 8 baking pan with parchment paper or foil. Make it so the parchment paper (or foil) hangs over the pan for easy removal of these bars. Set aside.
  2. Whisk together the pudding and milk until combined. Place in the fridge to set up for 5-10 minutes.
  3. Cover the bottom of the lined pan with graham crackers. It will take five graham crackers per layer (you will need to break some up). Make sure that graham crackers completely cover the bottom.
  4. Remove the pudding and stir in 1 and 1/4 cup miniature marshmallows.
  5. Pour half of the pudding mixture over the graham cracker layer.
  6. Create another graham cracker layer on top of the pudding.
  7. Pour the remaining pudding on top of the graham cracker layer.
  8. Place a final graham cracker layer on top of the pudding.
  9. Spread the thawed whipped topping on top and place in the fridge for 6-8 hours or overnight.
  10. When ready to serve, optionally garnish with the remaining two graham crackers (crushed up with your hands), miniature chocolate chips, and toasted marshmallows.*

  11. OPTIONAL STEPS: To create chocolate curls, make sure the chocolate bar has been at room temperature, unwrap it, and “peel” it with a vegetable peeler from top to bottom directly over the top of the icebox cake.

  12. *To toast the marshmallows spread the remaining 1/4 cup on a parchment lined baking tray. Preheat the oven to broil (temperature of 550 degrees F). Place the oven tray at the top and put in the marshmallow pan leaving the oven door slightly ajar. Watch the marshmallows carefully and pull out when lightly browned. Allow to cool and then pull off and place on icebox cake.

Recipe Notes

Inspired by: Brown-eyed Baker