No Bake Smores Icebox Cake for 12 Servings

Instructions:

1. Heat the 1 cup of heavy cream in a small saucepan over medium heat until it just begins to simmer with small bubbles at the edges. Remove from heat and pour over the 12 oz chocolate chips and sea salt. Let it sit for 5 minutes, then whisk gently starting from the center until it's velvety and smooth.
2. In a large bowl, beat the 4 oz of softened cream cheese until it looks like smooth frosting. Note: This prevents lumps later. Add the 16 oz marshmallow crème and 1 tsp vanilla, beating until combined.
3. In a separate chilled bowl, beat the remaining 2 cups of cold heavy cream until stiff peaks form that don't slouch. Gently fold the whipped cream into the marshmallow mixture using a rubber spatula. Do this slowly so you don't deflate all that lovely air.
4. Spread a very thin layer of the marshmallow mixture on the bottom of your 9x13 pan. Note: This acts as glue to keep your first layer of crackers in place.
5. Place a single layer of graham crackers over the cream, breaking them as needed to fit the gaps. Ensure the entire bottom is covered.
6. Pour half of your ganache over the crackers and spread it evenly. It's okay if it's still slightly warm; it helps the crackers start their softening journey.
7. Repeat the layers: marshmallow mixture, graham crackers, the remaining ganache, and one final layer of crackers. Finish with the rest of the marshmallow cream on top.
8. Cover the pan tightly with plastic wrap and refrigerate for 8 hours 5 mins. Wait until the crackers feel like soft cake when pierced with a toothpick.
9. Just before serving, you can sprinkle extra graham cracker crumbs or even mini marshmallows on top. If you have a kitchen torch, you can lightly brown the top for that authentic toasted smell.