S'mores Icebox Cake

S'mores Icebox Cake

  • 1 pound cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 2 cups heavy whipping cream
  • 3 tablespoons corn starch
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup granulated sugar
  • 2 cups whole milk, room temperature
  • 4 egg yolks
  • 12 large marshmallows
  • 3 tablespoons butter, cold
  • 1 teaspoon vanilla
  • graham crackers


In a bowl, beat the cream cheese with the powdered sugar for several minutes until smooth.  Add the whipping cream, and whip until thick and fluffy.  Cover and refrigerate until needed.

In a saucepan, whisk together the corn starch, cocoa powder and granulated sugar.  Gradually whisk in the milk and the egg yolks.  Add the marshmallows.  Over medium low heat, warm the mixture until the marshmallows melt, stirring occasionally.  Increase the heat to medium and cook while stirring constantly, until thickened like pudding.  Remove from the heat and stir in the butter and vanilla.  Cover and refrigerate until thoroughly chilled.

To assemble, lay 8 single graham crackers (4 doubles) on a rectangular serving platter.  Fill a piping bag fitted with a small star tip with the whipped cream cheese.  Pipe a layer of cream over the graham crackers.  Add another layer of crackers on top of the cream.  Using a separate piping bag, pipe a layer of chocolate marshmallow custard on the crackers.  Repeat with additional layers, until you have 8 layers of crackers alternating with 4 layers of cream and 4 layers of custard.  Pipe rows of the remaining cream and custard on the top layer of crackers.

Refrigerate for about 4 hours, until the crackers soften.  Keep refrigerated until ready to slice and serve.

Recipe from Curly Girl Kitchen