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Adapted from Food 52
- 6 cups chocolate pudding
- 3-4 sleeves graham crackers
- 3 cups mini marshmallows
- 14 oz. (2 jars) Marshmallow Fluff
Prep and Cook
- 1Smear a thin layer of chocolate pudding in the centre of a 9 x 13-inch baking dish. Top with a layer of graham crackers and spread 1/3 of the chocolate pudding on top of the crackers.
- 2Sprinkle 1 cup of mini marshmallows over the pudding, and torch them lightly with a kitchen torch, until soft and browned. (You can also put them under an oven broiler for 45 seconds.) Repeat the pudding/graham crackers/marshmallow layers two more times, and top with a final layer of graham crackers. (There will be four full layers of crackers, and three of pudding).
- 3Warm the marshmallow crème in the microwave or in a saucepan. Spread over the top of the icebox cake and spread while still warm. Refrigerate for at least 2 hours, or until the crackers have softened to a cakelike texture (test by inserting a thin knife along the side and bringing up a few crumbs). (This can be made up to 24 hours ahead of time, but it is best consumed with a day or two, as it will get soggy if it sits too long.)
- 4When ready to serve, brown the top of the cake until tan and toasty with a kitchen torch or under the broiler.
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