Chocolate S’mores Pudding Cake

Chocolate S’mores Pudding Cake

from insidebrucrewlife.com
48 min
24 servings

Ingredients

  • 2 cups graham cracker crumbs
  • 8 Tablespoons unsalted butter, melted
  • 1 box chocolate cake
  • 1 (3.9 ounce) box instant chocolate pudding
  • 2 cups milk
  • 1 (8 ounce) container Cool Whip, thawed
  • 1 (7 ounce) jar marshmallow cream
  • 3 full size Hershey chocolate bars, chopped
  • 1 cup graham cracker chunks
  • 1 cup miniature marshmallows

Directions

  1. 1

    Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick baking spray.

  2. 2

    Combine the graham cracker crumbs and melted butter. Press into the bottom of the prepared pan.

  3. 3

    Prepare the cake mix according to the box directions. Spoon the batter on top of the prepared crust. Bake for 28 minutes or until a toothpick inserted in the center comes out clean.

  4. 4

    Let the cake cool for 10 minutes. Use the handle of a wooden spoon to gently poke holes all over the top of the cake. Use a napkin to keep the spoon clean while you do this.

  5. 5

    Whisk together the pudding mix and milk. Pour over the top of the warm cake, trying to get the pudding in the holes.

  6. 6

    Use the back of a serving spoon to smooth and press the pudding into the holes more. You can also tap the pan on the counter to help the pudding settle into the holes.

  7. 7

    Cool for 30 minutes on the counter, then refrigerate until chilled all the way through.

  8. 8

    Stir together the whole container of thawed Cool Whip and the whole jar of marshmallow cream gently. Spread over the cooled cake.

  9. 9

    Top with the chopped up candy bars, graham cracker chunks, and marshmallows. Store in a sealed container in the refrigerator.