I’m a s’mores enthusiast. I mean come on—any dessert can be made better by transforming it into a s’more, right? In the summertime when the weather is high, there is nothing better than the combination of crunchy graham crackers, sweet, charred marshmallows, and silky melted chocolate. But when I’m not near a campfire or don’t want to turn on my oven, this icebox cake satisfies all of my cravings, no questions asked.
Ingredients
1 pint heavy cream
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup marshmallow fluff
1 cup hot fudge
1 package chocolate pudding, made according to package instructions
1 sleeve Graham Crackers
Directions
In a stand mixer fitted with the whisk attachment or with a hand mixer, whip the heavy cream on medium until soft peaks form. Add the salt, vanilla, and marshmallow fluff, and whip for a few more minutes until stiff peaks form.
Set up your station. Line a loaf pan with parchment paper or use an If You Care pan. Place 5-6 graham crackers on a cutting board and on one, spread marshmallow whipped cream, on the next, hot fudge, on the next, the chocolate pudding, and the next, the marshmallow whipped cream.
With the loaf pan on its side, stack the topped graham crackers in alternating layers of your choice, ensuring that no graham crackers are touching each other (they need to soak up the moisture from the toppings to soften). Repeat this process until the pan is full, cutting smaller pieces of graham cracker as needed to fill any smaller spots.
Set the loaf pan right side up and use an offset spatula to spread any of the filling that has come out over the top.
Cover and place in the refrigerator for at least 24 hours.
When you’re ready to serve, flip the icebox cake out of its container on a plate and slice into pieces. Enjoy on a hot summer day, no campfire needed.
