Side Pannel
S’mores Icebox Cake
S’mores Icebox Cake
- Recipe Submitted by maryjosh on 12/09/2016
Ingredients List
- 3 cups heavy whipping cream
- 3/4 cup powdered sugar
- 1/4 cup cocoa powder
- 1 Tbsp vanilla
- 3 sleeves graham crackers (you may have a few left over)
- 16 oz bag mini marshmallows
- 1 jar (11.5 oz) hot fudge
Directions
Whip the cream, powdered sugar, cocoa powder and vanilla until medium peaks form.
FOR LAYER 1: Spread a small amount of the chocolate whipped cream on the bottom of a 9×13 pan.
Lay 7-8 whole crackers in a single layer on top of the chocolate whipped cream.
Spread a thin layer of hot fudge over the graham crackers.
Sprinkle 3 cups of mini marshmallows over the hot fudge.
Spread 2 cups of the chocolate whipped cream over the marshmallows.
FOR LAYER 2: Lay 7-8 whole crackers in a single layer on top of the whipped cream.
Spread a thin layer of hot fudge over the graham crackers.
Sprinkle 3 cups of mini marshmallows over the hot fudge.
Spread 2 cups of the chocolate whipped cream over the marshmallows.
FOR LAYER 3: Lay 7-8 whole crackers in a single layer on top of the whipped cream.
Spread a thin layer of hot fudge over the graham crackers.
Spread the remaining 2 cups of chocolate whipped cream over the hot fudge.
Sprinkle remaining marshmallows over the chocolate whipped cream.
Using a kitchen torch, toast the marshmallows.
Refrigerate for at least 3 hours.
FOR LAYER 1: Spread a small amount of the chocolate whipped cream on the bottom of a 9×13 pan.
Lay 7-8 whole crackers in a single layer on top of the chocolate whipped cream.
Spread a thin layer of hot fudge over the graham crackers.
Sprinkle 3 cups of mini marshmallows over the hot fudge.
Spread 2 cups of the chocolate whipped cream over the marshmallows.
FOR LAYER 2: Lay 7-8 whole crackers in a single layer on top of the whipped cream.
Spread a thin layer of hot fudge over the graham crackers.
Sprinkle 3 cups of mini marshmallows over the hot fudge.
Spread 2 cups of the chocolate whipped cream over the marshmallows.
FOR LAYER 3: Lay 7-8 whole crackers in a single layer on top of the whipped cream.
Spread a thin layer of hot fudge over the graham crackers.
Spread the remaining 2 cups of chocolate whipped cream over the hot fudge.
Sprinkle remaining marshmallows over the chocolate whipped cream.
Using a kitchen torch, toast the marshmallows.
Refrigerate for at least 3 hours.
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