How to Make S’mores Icebox Cake
Make the ganache.
Combine hot cream with the chopped chocolate and let it sit for a few minutes before stirring until smooth. Allow it to cool until it’s thick enough to spread without melting the marshmallow filling.
Prepare the filling.
Beat together the cream cheese, marshmallow creme, vanilla, and salt until smooth. Whip the heavy cream separately to medium peaks, then gently fold it into the marshmallow mixture for a light, fluffy filling.
Arrange graham crackers over a thin layer of filling.
Add a layer of filling and then a layer of ganache.
Layer the cake.
Spread a thin layer of filling in the pan before adding the first layer of graham crackers. Continue layering the filling, ganache, and graham crackers, finishing with the remaining marshmallow filling on top.
Chill thoroughly.
Refrigerate the cake for at least 6 hours, but overnight is even better. This gives the graham crackers time to soften into tender, cake-like layers while the filling firms up for clean slices.
Repeat the layers.
Finish with another cookie layer and top with filling.
Add the finishing touches.
Just before serving, garnish with toasted marshmallows, graham cracker pieces, a drizzle of chocolate, or your favorite combination of s’mores-inspired toppings.