S’mores Icebox Cake

If you are making your own whipped cream, let's start with that! If you're using pre-made, go to the next step. In a mixing bowl, combine the heavy cream, confectioners sugar and salt. Mix on high with a hand mixer until creamy and you have stiff peaks. If you prefer softer whipped cream, you can also stop when you have soft peaks.

Separate the whipped cream in two bowls, so half is in one mixing bowl and the other half is in the other mixing bowl. You can eyeball this, you don't have to actually measure.

Leave one bowl as is. With the other bowl, add 1/2 cup of the Nutella and fold in with a spoon or spatula, until there are no white swirls and it's fully brown. You can also mix with your mixer, but you have to be careful not to deflate the whipped cream too much!

In a baking dish of your choice, spread a thin layer of the plain whipped cream on the bottom of the dish. Place a layer of graham crackers on top.

Now, generously spread some Nutella mousse over the graham crackers. Top with another layer of graham crackers, fully covering the mousse (as much as you can.) When the layer of graham crackers is done, spread another layer of regular whipped cream on top of the graham crackers. Repeat by putting more graham crackers on top, and then spreading the mousse on top of the graham crackers. Repeat the layers until your pan is full, make sure to save about 1/4-1/2 cup of whipped cream and mousse for topping.

Swirl any leftover whipped whipped cream and mousse on top of the final layer of graham crackers. Sprinkle crushed graham crackers on top, along with mini marshmallows, milk chocolate chunks and a Nutella drizzle. Feel free to add anything else. Also feel free to toast your marshmallows with a lighter or blow torch to give that extra s'mores effect.

Cover and chill for at least 4-6 hours, preferably overnight. Keep covered in the fridge for up to 3 days. Serve cold. Enjoy!