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Best No-Bake S’mores Icebox Cake: Easy 5-Minute Dessert

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This easy no-bake s’mores icebox cake layers graham crackers, rich chocolate pudding, and a cloud of marshmallow fluff for a cool, creamy dessert that tastes just like a campfire s’more without the mess. Ready in 5 minutes of prep, it’s the perfect make-ahead treat for any occasion.

Ingredients

Scale
  • 3 cups whole milk
  • 1 (3.4 oz) box instant chocolate pudding mix
  • 1 cup heavy cream (for pudding)
  • 1 (14.4 oz) box graham crackers (about 18–20 full sheets)
  • 1 (7 oz) jar marshmallow fluff or creme
  • 1 cup heavy cream (for topping)
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips (optional, for garnish)
  • 2–3 graham cracker sheets, crushed (optional, for garnish)
  • Large marshmallows, toasted (optional, for garnish)

Instructions

  1. Make the chocolate pudding layer: In a large mixing bowl, combine the instant chocolate pudding mix with 3 cups whole milk and 1 cup heavy cream. Whisk vigorously for about 2 minutes until smooth and beginning to thicken. Set aside for 5 minutes to firm up slightly.
  2. Prepare the graham crackers: Line the bottom of a 9×13-inch baking dish with a single layer of whole graham cracker sheets, breaking some to fit and fill gaps.
  3. Build the first layer: Pour half of the chocolate pudding mixture over the graham crackers and spread evenly with a rubber spatula.
  4. Repeat the layers: Place another layer of graham crackers on top of the pudding, pressing down gently. Pour the remaining half of the pudding over and spread evenly.
  5. Add the final graham cracker layer: Place a third layer of graham crackers on top and press down gently.
  6. Make the marshmallow topping: In a clean large mixing bowl, whip 1 cup heavy cream and 1 teaspoon vanilla extract with an electric hand mixer until stiff peaks form.
  7. Fold in the marshmallow fluff: Gently fold the entire jar of marshmallow fluff into the whipped cream using a rubber spatula until no streaks remain.
  8. Assemble the top: Spread the marshmallow mixture evenly over the top layer of graham crackers, sealing the edges.
  9. Add the garnish (optional): Sprinkle mini chocolate chips and crushed graham crackers over the top. If desired, top with toasted marshmallows just before serving.
  10. Chill: Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours, preferably overnight (8-12 hours), until the graham crackers have softened and the cake is set.

Notes

For best results, chill overnight (8-12 hours) to allow graham crackers to soften properly. Use a sharp, wet knife for clean slices. Make sure heavy cream is very cold for whipping. Do not over-whip the cream. The cake keeps in the refrigerator for up to 5 days and can be frozen for up to 3 months.

Nutrition

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