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No-Bake S'mores Icebox Cake

No-bake s'mores icebox cake layers graham crackers with fluffy chocolate pudding, whipped topping, and gooey marshmallow creme for a creamy, sliceable dessert after chilling. After at least 6 hours in the fridge, the crackers soften into cake-like layers topped with a glossy chocolate finish.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling 6 hours
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Instant chocolate pudding mix
  • 2 (3.9 oz) packages instant chocolate pudding mix
Cold whole milk
  • 3 cup cold whole milk
Whipped topping
  • 1 (8 oz) container whipped topping, thawed
Marshmallow creme
  • 1 (7 oz) jar marshmallow creme
Vanilla extract
  • 1 tsp vanilla extract
Graham crackers
  • 19 whole graham crackers Use 18–20 whole crackers total; 4 full-size are crushed for the topping.
Mini marshmallows
  • 1.5 cups mini marshmallows
Mini chocolate chips
  • 0.5 cup mini chocolate chips
Crushed graham crackers for topping
  • 1 graham crackers, crushed (4 full-size)
Semi-sweet chocolate chips (topping)
  • 0.5 cup semi-sweet chocolate chips
Heavy cream (topping)
  • 0.25 cup heavy cream Heat until steaming but not boiling.

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the chocolate pudding layer
  1. Whisk the instant chocolate pudding mix with cold whole milk for about 2 minutes until thickened, then let it stand for 5 minutes (no heat).
  2. Fold the thawed whipped topping into the pudding until smooth and creamy.
  3. Mix the marshmallow creme with the vanilla extract until smooth, then gently fold it into the pudding mixture.
Assemble the icebox cake
  1. Arrange a single layer of whole graham crackers in the bottom of a 9x13-inch baking dish, breaking crackers as needed to fit.
  2. Spread one-third of the pudding mixture evenly over the graham crackers, then sprinkle with one-third of the mini marshmallows and mini chocolate chips.
  3. Repeat the layers two more times, ending with the remaining pudding mixture on top.
Make the chocolate topping
  1. Heat the heavy cream until steaming but not boiling, then pour it over the semi-sweet chocolate chips and let it stand for 2 minutes.
  2. Stir until smooth and glossy, then pour the chocolate topping evenly over the cake.
  3. Sprinkle the top with crushed graham crackers and the remaining mini marshmallows.
Chill and serve
  1. Cover and refrigerate for at least 6 hours, preferably overnight, until the graham crackers soften into cake-like layers.
  2. Slice and serve chilled for the best creamy texture.

Notes

For the smoothest pudding, whisk until fully thickened before folding in whipped topping, and avoid over-mixing the marshmallow creme. Refrigerate covered up to 3 days; the texture is best day 1–2. Freeze: no (the softened graham crackers and whipped components may weep after thawing). Dietary swap: use sugar-free instant pudding mix for a lower-sugar version while keeping the same chilling time.