In a large mixing bowl, beat the heavy cream, powdered sugar, vanilla extract, and salt together until stiff peaks form. This will be your whipped cream mixture.
Gently fold in the mini marshmallows, semi-sweet chocolate chips, and chopped walnuts or pecans into the whipped cream mixture until well combined.
Line the bottom of a 9×13-inch baking dish with a single layer of chocolate graham crackers, breaking them if necessary to fit.
Spread a layer of the whipped cream mixture over the graham crackers, covering them completely.
Repeat the layers, alternating between chocolate graham crackers and the whipped cream mixture, until all ingredients are used, ending with a layer of the whipped cream mixture on top.
Cover the baking dish with plastic wrap and refrigerate the Rocky Road Icebox Cake for at least 4 hours or overnight until set.
Before serving, you can optionally garnish the top of the cake with additional mini marshmallows, chocolate chips, and chopped nuts for a decorative touch.
Slice the chilled Rocky Road Icebox Cake into squares and serve cold.
Enjoy the creamy, chocolatey goodness of this no-bake dessert!
This Rocky Road Icebox Cake is perfect for any occasion and sure to be a crowd-pleaser with its irresistible combination of flavors and textures. Plus, it’s so easy to make!
