S'mores Icebox Cake

This S'Mores icebox cake is rich, creamy, and loaded with the chocolaty, marshmallowy goodness of S'Mores in every single bite.

Course Dessert

Cuisine American

Prep Time 20

Chill Time 8

Total Time 8 20

Servings Slices

Calories 539kcal

In a large bowl beat together the the cream cheese, marshmallow cream and powdered sugar until smooth.
Next fold in the whipped topping.
Line an 8x8 baking dish with plastic wrap leaving plenty of overhang on both sides.
Place a layer of graham crackers down the bottom. I usually do 3 across and then break off a couple pieces to fill in the gap.
Place a third of the marshmallow mixture on the graham crackers and spread out evenly.
Drizzle with half the hot fudge sauce.
Next top with graham crackers again.
Again with the marshmallow mixture, the rest of the hot fudge.
The last layer of graham crackers, then the last of the marshmallow cream.
Fold the plastic over the top of the cake and place in the freezer overnight or at least 8 hours.
The next day let thaw for an hour.
Garnish toasted marshmallows and chocolate bar pieces.
Slice and serve!

Store leftovers in the refrigerator for up to 3 days.
This cake does need to sit overnight, it is what makes the graham crackers soft and have a cake like texture.
You can toast your marshmallows in the oven under the broiler or toast them over an open flame. You can also just use untoasted marshmallows.