S'mores icebox cake

Photo above by abigaildavidsm on Pixaby

By Dawn Smith-Pfeifer

Actually, I don't know if I categorized this correctly as a "delectable dessert" because I haven't made it yet. But, I have yet to meet a graham cracker, chocolate, marshmallow concoction that I don't drool over.

I was paging through my newest issue of Better Homes and Gardens, and while I don't frequently turn to the recipe section (I'm usually looking at how people make over their homes or beautifying their yards and feeling envious!) for some reason, I did last night.

Boom. There it was. The perfect dessert for the family Independence Day meal.

We are usually at home for Independence Day because we can blow off fireworks and watch all the displays going on in our neighborhood (which are pretty darn amazing). And, of course, we grill. Usually it’s beef of some kind. This year we decided on barbecued chicken, a salad and some fruit. Since we are changing it up a little and I am not very good about including dessert, I had in the back of my head that I should make some kind of ice cream dessert.

Then I saw the s’mores recipe and I knew I’d met my Independence Day dessert. Or at least I’m hoping.

(Update July 5: This is all that was left of the dessert. I'd call it a success!)

S'mores Icebox Cake

Ingredients

• 1 1/2 cups heavy cream
• 1/2 of a 7-oz. carton mascarpone cheese or 8 ounces cream cheese
• 1/2 cup powdered sugar
• 2 teaspoons vanilla
• 1 7 ounce jar marshmallow creme
• 1 1/4 cups tiny marshmallows
• 3/4 cup miniature semisweet chocolate chips
• 7 graham cracker rectangles, broken into quarters

Directions

1. In a large bowl beat cream, mascarpone cheese, powdered sugar, and vanilla with a mixer on medium until soft peaks form (tips curl). Add marshmallow creme; beat until fluffy. Fold in 1 cup of the marshmallows and 1/2 cup of the chocolate chips.
2. Spread 1 cup of the cream mixture into a 9 x 5-inch loaf pan. Spread one graham cracker quarter with a small spoonful of cream mixture. Add a graham on top. Stand sandwiched crackers upright in bottom cream layer. Repeat with remaining crackers and cream, staggering sandwiches in pan and spreading a cream layer between sandwiches. Cover; chill 6 to 24 hours.
3. Preheat broiler. Sprinkle top of crackers with remaining 1/4 cup marshmallows. Broil 3 to 4 inches from heat 1 minute or until golden. Sprinkle with remaining 1/4 cup chocolate chips.

Thanks Better Homes & Gardens! And happy Independence Day to you all!

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