Rocky Road Graham Float
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5 from 13 votes

Rocky Road Graham Float Recipe

Rocky Road Graham Float Recipe is a no-bake dessert that needs no cooking or baking, and yet it yields what you would swear are slices of tender cake layers, filled with airy whipped cream, nuts and lots of chocolates.
Prep Time16 mins
Cook Time30 mins
Refrigerate8 hrs
Total Time8 hrs 46 mins
Course: Dessert
Cuisine: Filipino
Keyword: Filipino Desserts, Graham Float Recipe, Graham Recipe, Pinoy Desserts
Servings: 4 people
Calories: 300
Author: Ed Joven



  • 1 box 200g Frosty Whip Cream Powder, whipped according to package
  • ¼ cup unsweetened cocoa powder sifted
  • ¾ cup cold water
  • 1 250ml nestle all-purpose cream, chilled
  • ¼ – ½ cup sweetened condensed milk
  • 1 tsp. vanilla extract
  • ½ tsp. salt


  • 1 pack 200g chocolate graham
  • 1 cup mini marshmallows
  • 1 cup chocolate covered Almonds (dark and white)
  • 1/3 cups cashews roughly chopped
  • A handful of chocolate sprinkles or choco chips to decorate on top
  • A drizzle of chocolate syrup to serve (optional)


  • Prepare a 7×11 inches baking dish or any similar container and set aside. I love to use a 7×11 glass dish because it doesn’t only give your dessert a presentable look, but it is also perfectly fit for a single pack of graham crackers.
  • In this recipe all we need is to whip the cocoa whip cream, open those plastic wrappers and we’re good to go…
  • In a mixing bowl, combine frosty whip cream powder, sifted unsweetened cocoa powder and cold water, then whipped until light and double in size. Add in chilled all-purpose cream, condensed milk, vanilla extract and a pinch of salt and mix until well combine.
  • At this point you can taste test your cream and adjust the sweetness according to your taste. Divide the whipped cream mixture into 3 parts, so you can have a 3-layer Rocky Road Icebox Cake.
  • To assemble the Rocky Road Icebox Cake, first you have to arrange graham crackers in your baking dish. Lay the crackers flat and even until you cover the whole bottom of the pan. Use knife or your clean fingers to cut and trim off excess crackers, if needed.
  • Pour 1 part of the cocoa cream mixture on top of graham crackers and spread evenly. Scatter 1/3 part of your mini-marshmallows, cashews and chocolate coated almonds on top of your cream.
  • Place another layer of graham crackers, followed by cocoa cream and scatter some nuts, mallows and chocolate almonds and repeat process for the last time, ending with a handful of chocolate chips or sprinkles on top.
  • Chill for 8 hours or overnight to set completely before serving. Slice and serve with a drizzle of chocolate syrup, if you like.



Serving: 1slice | Calories: 300kcal | Carbohydrates: 70g | Protein: 10g | Cholesterol: 15mg | Sodium: 220mg | Potassium: 350mg | Sugar: 20g