Smores Icebox Cake
- 2 cups whipped topping
- 1/2 teaspoon vanilla extract
- 1 cup marshmallow crème
- 1 1/2 cup miniature marshmallows, divided
- 1 1/2 cups chocolate pudding
- 1 (14.4-ounce) box original or chocolate graham crackers
Smores Icebox Cake
Featured in the Honolulu Star-Advertiser on June 3, 2015.
Ingredients:
Directions:
- Line 9x5-inch loaf pan with plastic wrap.
- Wrap should extend over sides of pan.
- In a large mixing bowl, gently fold together whipped topping, vanilla and marshmallow creme.
- Spread 3/4 cup whipped topping mixture evenly in bottom of pan.
- Sprinkle 1/3 cup of marshmallows and top with layer of graham crackers, overlapping slightly if needed.
- Spread 1/2 cup pudding over graham crackers.
- Top with another layer of crackers.
- Repeat until you have 3 layers, ending with graham crackers.
- Press down on cake if necessary.
- Spread remaining whipped topping- mixture on top.
- Cover with plastic wrap; refrigerate at least 12 hours before serving.
- Remove plastic wrap exposing bottom of the cake.
- Place serving platter upside down over pan; turn platter and pan over.
- Remove pan; peel off plastic wrap.
- Smooth outside of cake with a spatula and sprinkle remaining marshmallows on top.
Makes 9 servings.
Use a hand torch to lightly toast marshmallows (optional).
Approximate Nutrient Analysis per serving:
350 calories, 10 g fat, 4.5 g saturated fat, 5 mg cholesterol, 370 mg sodium, 63 g carbohydrate, 2 g fiber, 27 g sugar, 5 g protein
