White Chocolate S'mores Icebox Wreath Cake

A beautiful no bake cake! Whipped marshmallow creme softens layers of graham crackers to create a cake like texture in this holiday dessert.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 20 servings.

Ingredient list

3 oz. white baking chocolate, divided
2 cups heavy whipping cream
1 jar (7 oz.) marshmallow creme
21 HONEY MAID Honey Grahams, broken crosswise in half (42 squares)
1½ cups miniature marshmallows
1 Tbsp. white nonpareils
1 tsp. white sugar crystals

Directions

Use vegetable peeler to make chocolate curls from 1 oz. chocolate; set aside. Chop remaining chocolate.

Beat whipping cream in large bowl with mixer on high speed until stiff peaks form. Gradually beat in marshmallow creme on medium speed just until blended. (Do not overbeat - some streaks of the marshmallow creme should remain visible.) Remove 1/3 cup of the whipped cream mixture; reserve for later use.

Place 14 graham squares, with edges overlapping as necessary, in 10-inch-diameter ring on large serving plate. Spread with 2 cups of the remaining whipped cream mixture, then top with half of the chopped chocolate and 1/2 cup marshmallows. Repeat all layers.

Top with remaining graham squares; spread with remaining whipped cream mixture. Top with chocolate curls and remaining marshmallows.

Spread reserved whipped topping mixture onto inside edge of wreath as shown in photo.

Refrigerate 4 hours.

Sprinkle with nonpareils and sugar crystals before serving.