Food beauty of s'mores ice box cake from a Holiday theme episode, as seen on Food Network’s The Kitchen, Season 4.
Recipe courtesy of The Kitchen

S'mores Icebox Cake

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  • Level: Easy
  • Total: 12 hr 20 min (includes chilling and setting times)
  • Active: 20 min
  • Yield: 4 to 6 servings



Special equipment:
a kitchen blowtorch
  1. Make the pudding according to the package instructions using the cold milk. Set aside.
  2. In a large bowl, whip the heavy cream to soft peaks. Set aside 1 cup for the topping, and then fold the chocolate pudding into the remaining whipped cream. Fold 1 1/2 cups of the marshmallows into this mixture.
  3. To assemble the cake: On a square serving platter, put down 1 layer of 4 toaster pastries. Top with half of the chocolate-whipped cream filling. Add a second layer of pastries, followed by the remaining chocolate-whipped cream filling. Finish with a third layer of pastries. Top with the reserved 1 cup whipped cream and sprinkle with the remaining 1/2 cup marshmallows. Using a kitchen blowtorch, lightly toast the marshmallows.
  4. Place the entire cake in the refrigerator and allow to set up at least overnight. Before serving, top with chocolate shavings.