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S'mores Ice Box Cake

S’mores Ice Box Cake

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Adapted from Food 52

Serves 10-€“15

You’ll Need

  • 6 cups chocolate pudding
  • 3-4 sleeves graham crackers
  • 3 cups mini marshmallows
  • 14 oz. (2 jars) Marshmallow Fluff

Prep and Cook

  • 1
    Smear 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.
  • 2
    Sprinkle 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).
  • 3
    Warm 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.)
  • 4
    When 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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