Rocky Road Icebox Cake

Products Used


Whipped Cream


  • 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


  1. Chill metal bowl and wire whisk attachment for 10 minutes in freezer.
  2. Add heavy cream and sugar to chilled bowl and beat until stiff peaks form. Refrigerate whipped cream.
  3. Beat cream cheese and marshmallow cream until creamy. Add cocoa powder and mix again.
  4. Fold 3 cups whipped cream into mixture gently.
  5. Remove a large spoonful of filling and spread on bottom of 8 x 8-inch pan.
  6. Add 1 cup mini marshmallows, 1/2 cup almonds, and 1/2 cup chocolate chips to chocolate filling and stir gently.
  7. 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.
  8. Top with one more layer of graham crackers. Spread remaining whipped cream over crackers. Refrigerate 4-6 hours or overnight.
  9. Top with remaining marshmallows, almonds, and chocolate chips right before serving.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Jocelyn Brubaker @InsideBruCrewLife.

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