S'mores Icebox Cake

Copper Chef Copper Crisp and Bake Pan XL

Recipe Type:  Dessert
Servings  9
3  cup  heavy whipping cream  
7  ounce  containers marshmallow creme  
30    graham crackers  
2  cup  mini marshmallows  
1.5  cup  chocolate fudge  

  1. Whip the whipping cream and marshmallow creme in a stand mixer fitted with the whisk attachment until firm peaks form.  
  2. To assemble, spread a thin layer of cream in the bottom of a Copper Chef Bake and Crisp Pan, fitted with the easy lift insert.  
  3. Place a layer of graham crackers over the cream.
  4. Spread a ¼” layer of cream over the grahams.
  5. Repeat 3 more times, using up the cream and graham crackers. 
  6. Refrigerate at least six hours, preferably overnight.
  7. Slice the cake using the 9-piece divider accessory.
  8. Sprinkle the top layer of cream with some marshmallows and toast with a torch.
  9. Drizzle with the chocolate sauce.


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