Rocky Road Icebox Cake

175

By Jocelyn Brubaker

Prep Time:

20m

Yield:

9 squares

Plan for:

4-6 hours refrigeration time

Too hot to bake? Rocky Road Icebox Cake is an easy no bake dessert that comes together in minutes. Layers of chocolate crackers, chocolate filling, and whipped cream make an impressive and delicious treat for summer picnics.

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Products Used

Confectioners Powdered Sugar Poly Bag

Ingredients

Whipped Cream

2 cups heavy whipping cream
1/2 cup Dixie Crystals Confectioners Powdered Sugar

Filling

1 package (8 oz) cream cheese, softened
1 jar (7 oz) marshmallow cream
1/2 cup cocoa powder
1 1/4 cups mini marshmallows
1/2 cup + 2 tablespoons chopped almonds
1/2 cup + 2 tablespoons miniature chocolate chips
Chocolate graham crackers

Directions

Chill metal bowl and wire whisk attachment for 10 minutes in freezer.
Add heavy cream and sugar to chilled bowl and beat until stiff peaks form. Refrigerate whipped cream.
Beat cream cheese and marshmallow cream until creamy. Add cocoa powder and mix again.
Fold 3 cups whipped cream into mixture gently.
Remove a large spoonful of filling and spread on bottom of 8 x 8-inch pan.
Add 1 cup mini marshmallows, 1/2 cup almonds, and 1/2 cup chocolate chips to chocolate filling and stir gently.
Place 9 graham cracker squares on bottom of prepared pan. Top with 1/2 of chocolate filling. Repeat with another layer of crackers and remaining filling.
Top with one more layer of graham crackers. Spread remaining whipped cream over crackers. Refrigerate 4-6 hours or overnight.
Top with remaining marshmallows, almonds, and chocolate chips right before serving.