S'mores Icebox Cake

Description

Copper Chef Copper Crisp and Bake Pan XL

Cooker Device: 
Copper Chef
Copper Chef Bake and Crisp Pan

Summary

Yield
Servings
Prep time
Cooking time
Total time

Ingredients

3 cups
heavy whipping cream
7 ounces
containers marshmallow creme (2 7 ounce cans)
30
graham crackers
2 cups
mini marshmallows
1 1⁄2 cup
chocolate fudge

Instructions

  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 Crisp and Bake Pan XL, 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.