No-Bake S’mores Cake – An Easy Ice Box Dessert

As a kid, sitting around the campfire and enjoying roasted marshmallows and making s’mores was the highlight of my summer. My mom would allow my siblings and I to do this at least once a week and we loved it. As an adult, I don’t get much time for campfires and s’more making any more so that is why I make desserts like this no-bake s’mores cake. It truly hits the spot!

Check out what my pals over at Iowa Girl Eats had to say about this recipe:

Sweet marshmallow, creamy chocolate, and that classic graham flavor – you will ADORE this beautiful summery dessert!

The way you describe this cake is making my mouth water.

 

Ingredients

9oz container dairy-free whipped topping (I used SoDelicious CocoWhip)

7.5oz jar gluten-free marshmallow fluff

2 cups gluten-free mini marshmallows (I used Elyon)

9oz bag dark or semi-sweet chocolate chips, divided (I used Enjoy Life)

3/4 cup lite coconut milk (from a can not a carton)

2, 8oz boxes gluten-free graham crackers (I used Kinnikinnick S’moreables)

Instructions

Combine whipped topping and marshmallow fluff in a large bowl then whisk until smooth (some marshmallow lumps remaining is fine.) Fold in mini marshmallows then refrigerate until well chilled.

Measure out 2 Tablespoons chocolate chips and reserve, then pour remaining chocolate chips into a medium-sized bowl. Pour coconut milk into a microwave-safe dish then heat for 45 seconds, or until gently simmering. Pour over chocolate chips in the bowl then let sit for 5 minutes before whisking until smooth.

Line a 5×9” loaf pan with saran wrap, letting it generously hang over the edges, then scoop 1 cup marshmallow mixture into the bottom and spread into an even layer. Next add a layer of graham crackers, cutting or breaking graham crackers to fit into an even layer. Add another 1 cup marshmallow mixture then smooth into an even layer, and then add 1/2 cup of the chocolate mixture and smooth into an even layer.

Repeat layers – graham crackers, marshmallow mixture, chocolate – two more times. Cover the top with saran wrap then refrigerate overnight. When ready to serve, remove saran wrap from the top then invert cake onto a cutting board. Gently pull on overhanging saran wrap to remove the cake from the pan then sprinkle top with reserved chocolate chips and crumbled graham crackers. Slice with a sharp knife then serve.

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Quick Tip: This cake is best made in a deep dish as it is quite thick.

Thanks again to Iowa Girl Eats for this amazing recipe.