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.