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Toffee-S’mores Icebox Cake

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Betty Crocker Kitchens
Updated May 7, 2025
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The flavors of s’mores come together in a frozen layered treat that’s so pretty, it’s perfect for guests yet easy enough to make for the family to enjoy, anytime.

From our A Piece of Cake cookbook, this rich and decadent s’mores icebox cake layers graham crackers with chocolate pudding, a delightful, whipped cream-marshmallow cream concoction, toffee bits, and mini marshmallows in a loaf pan. It comes together in less than 30 minutes. A quick pit stop under the broiler toasts the mini marshmallows to golden-brown perfection before it’s frozen to meld the layers together into an irresistible frosty treat. When sliced, each luscious layer is visible and drizzled with hot fudge sauce, for an eye-catching presentation you can’t wait to sink your fork into.

This scrumptious make-ahead s’mores icebox cake can be prepped to enjoy at your convenience—you can make it up to a week in advance. Serve it all spring and summer long, when a frozen treat is just the ticket on those warm days.

Toffee-S’mores Icebox Cake

  • Prep Time 25 min
  • Total 8 hr 35 min
  • Servings 8
  • Ingredients 8
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Ingredients

  • 11 graham crackers (from 14.4 oz box)
  • 1 box (4-serving size) instant chocolate pudding and pie mix
  • 2 cups milk
  • 1 1/2 cups heavy whipping cream
  • 1 cup marshmallow creme
  • 1 cup milk chocolate toffee bits (from 8-oz pkg)
  • 1/2 cup vegan miniature marshmallows (from 10.5-oz pkg)
  • 1/2 cup hot fudge sauce

Instructions

  • Step 
    1
    Line 9x5-inch loaf pan with foil, allowing foil to extend over edges.
  • Step 
    2
    In small bowl, crumble 2 graham crackers (reserve remaining 9 crackers); set aside. Prepare pudding mix as directed on box, using milk.; set aside. In medium bowl, beat whipping cream with electric mixer on low speed until cream begins to thicken. Gradually increase speed to high and beat just until stiff peaks form; fold in marshmallow creme.
  • Step 
    3
    Line bottom of pan with 3 graham crackers, breaking in half and overlapping to fit. Spread 1 cup of the whipped cream mixture evenly over the crackers. Repeat another layer with 3 graham crackers and 1 cup of the pudding spread evenly over crackers. Sprinkle with 1/2 cup toffee bits. Top with remaining 3 graham crackers, the remaining pudding and whipped cream mixtures. Sprinkle with the crumbled graham crackers and remaining 1/2 cup toffee bits.
  • Step 
    4
    Sprinkle marshmallows evenly on top of cake. Set oven control to broil. Broil with cake top about 6 inches from heat about 1 minute or until marshmallows are golden brown (watch carefully so marshmallows don't burn). Freeze at least 8 hours until firm but no longer than 1 week.
  • Step 
    5
    To serve, use foil to lift cake from pan to serving platter; remove foil. Let stand 10 minutes before serving. Drizzle each serving with 1 tablespoon hot fudge sauce.

Nutrition

620 Calories
32g Total Fat
6g Protein
76g Total Carbohydrate
37g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
620
Calories from Fat
290
Total Fat
32g
49%
Saturated Fat
17g
86%
Trans Fat
1g
Cholesterol
65mg
22%
Sodium
420mg
17%
Potassium
240mg
7%
Total Carbohydrate
76g
25%
Dietary Fiber
1g
7%
Sugars
37g
Protein
6g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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