S’mores Icebox Cake

Servings: servings

Calories: 396cal

Place the chocolate chips in a bowl.
16 ounces chocolate chips
In a small saucepan warm the heavy whipping cream until it comes to a simmer.
2 cups heavy whipping cream
Pour the cream over the chocolate and let sit for a few minutes, then stir until melted and smooth.
Place in refrigerator while preparing remaining ingredients.

In a large bowl, combine the whipped topping, marshmallow fluff and marshmallows.
16 ounces whipped topping, 7 ounces marshmallow fluff, 2 cups mini marshmallows
Spread a thin layer on the bottom of a 13x9 pan. This is just to anchor the cracker layer.
Top with a layer of graham crackers. Fill in any gaps with crackers cut to size.
14.4 ounces graham crackers
Top with 1/3 of the marshmallow mixture and spread in an even layer.
Next, add half the chocolate ganache.
Repeat layer of graham crackers, 1/3 marshmallow mixture and remaining ganache.
Top with final layer of graham crackers and final 1/3 of marshmallow mixture.
Cover and refrigerate for at least 4 hours or overnight.
Garnish with graham cracker crumbs, chocolate chunks and marshmallows, if desired.

Author: Rebekah | Kitchen Gidget

4.92 from 80 votes

You can make your own whipped topping or simply purchase a tub of Cool Whip to make things quicker. If you do decide to make your own whipped cream, I would highly suggest using homemade stabilized whipped cream, as it won't deflate as quickly as the regular kind.
Be sure to let your ganache cool in the fridge for a bit to help it set while you prepare the other ingredients.

Course: Desserts

Cuisine: American

Prep Time25

Chill time4

Total Time25