Need a fun, simple, and delicious dessert this summer? No Bake S’mores “Cake” can be prepared ahead of time, and doesn’t even involve the microwave. Everyone will love this sweet dessert that looks like it took much more effort than it actually does. It’s always fun to have another s’mores recipe for the summer… Especially this summer that just won’t end!
To make the marshmallow frosting, combine cream cheese and marshmallow creme in a medium bowl until well combined. Set that aside.
Spread a very thin layer of s’mores frosting on the bottom of two graham crackers and place side-by-side on a serving plate.
Top the graham crackers with a layer of marshmallow frosting. Place two graham crackers on top. Then, frost with a layer of s’mores frosting. You may need to hold the graham crackers in place with your hands to keep them from sliding around as you keep making layers of graham crackers and frosting. Alternate layers of marshmallow frosting and s’mores frosting between each layer of two graham crackers.
Frost the top and sides of the crackers with s’mores frosting. Sprinkle with graham crumbs. Cover with plastic wrap and refrigerate overnight, or for at least 8 hours. If you’d rather have crunchy graham crumbs on top, wait to sprinkle those on top until serving time!
At serving time, cut cake in half down the center, and cut each half into six slices (about 1″ thick). Store any leftovers in an airtight container in the refrigerator.
No Bake S’mores “Cake”
Ingredients
- 4 oz cream cheese at room temperature
- 1 7-oz jar marshmallow creme
- 1 16-oz jar Hershey’s S’mores frosting
- 12 graham crackers
Instructions
- To make marshmallow frosting: in a medium bowl, combine cream cheese and marshmallow creme until well combined. Set aside.
- Spread a very thin layer of s’mores frosting on the bottom of two graham crackers and place side-by-side on a serving plate.
- Top with a layer of marshmallow frosting. Place two graham crackers on top. Then, frost with a layer of s’mores frosting. Place two graham crackers on top. Alternate layers of marshmallow frosting and s’mores frosting between each layer of two graham crackers.
- Frost top and sides of the crackers with s’mores frosting. Sprinkle with graham crumbs. Cover with plastic wrap and refrigerate overnight, or for at least 8 hours.
- At serving time, cut cake in half down the center, and cut each half into six slices (about 1" thick). Store leftovers in an airtight container in the refrigerator.
Disclosure:
I received payment from Betty Crocker® for recipe development purposes. All opinions expressed are my own.
September 19, 2013 at 9:18 pmThis looks delicious!
September 26, 2013 at 5:10 amSo I didn’t read carefully enough to realize these quantities are not for a brownie-sized cake pan. So I had to do a little fudging to make it enough to fit into my brownie-sized cake pan for my potluck today. I used the whole brick of cream cheese, effectively lessening the marshmallow taste, and it doesn’t look near this pretty…we’ll see how they like it at the potluck! :/