Bring s'mores inside with this s'mores ice cream cake to feed the crowd. With layers of graham crackers, marshmallow whipped cream, and chocolate ganache, I guarantee that everyone will want more!
Ingredients
1 box of graham crackers (one square reserved for the topping)
16 ounces cool whip, thawed, divided
5.6 ounces (large box) chocolate instant pudding
2 cups heavy cream, divided
2 cups Marshmallow fluff
8 ounces cream cheese (room temperature)
½ cup chocolate sauce
Instructions
In a medium bowl, start by mixing 1 cup of heavy cream into the chocolate instant pudding. It may clump up a bit and that’s okay. Add your chocolate pudding mixture to 8 ounces of cool whip, incorporate with a rubber spatula, and set aside.
In a medium bowl, beat the remaining 1 cup of heavy cream with 2 cups of fluff. Beat with the egg beaters until smooth and heavy cream has fluffed slightly. Add the cream cheese to the fluff mixture and beat until combined. Fold in the remaining 8 ounces of cool whip.
In a 9x13 casserole dish, line the bottom with graham crackers. Don’t be afraid to break them to fit, we want full
coverage. Layer half of the chocolate cool whip mixture on top of the graham crackers, followed by a layer of half of the fluff mixture, and finally a drizzle of half the chocolate sauce. Repeat one more time.
Refrigerate for at least 4 hours. Just before serving, crunch a couple of graham crackers and sprinkle on top.
