Chocolate S’mores Pudding Cake

By srumbel

A graham cracker crust, chocolate pudding, and a marshmallow topping give this cake a complete S'mores taste. Perfect summer time dessert without a campfire mess.
from insidebrucrewlife.com

Ingredients

• 2 cups graham cracker crumbs
• 8 Tablespoons butter, melted (1 stick)
• 1 box chocolate cake (15.25 oz.)
• 1 box instant chocolate pudding (3.9 oz.)
• 2 cups milk
• 1 container Cool Whip (8 oz.)
• 1 jar marshmallow cream (7 oz.)
• 3 full size Hershey chocolate bars, chopped

Details

Preparation time 20mins
Cooking time 48mins

Preparation

Step 1

Combine the graham cracker crumbs and melted butter. Press into the bottom of a greased 9x13 pan.
Prepare the cake mix according to the box directions. Spoon the batter on top of the prepared crust. Bake at 350 degrees for 28 minutes or until a toothpick comes out clean. Let cool 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.
Whisk together the pudding mix and milk. Pour over the top of the warm cake, trying to get the pudding in the holes. Use the back of a serving spoon to smooth and press the pudding into the holes more. Try to keep the pudding in the center of the cake instead of the sides. Cool for 30 minutes, then refrigerate until chilled all the way through.
Stir together the Cool Whip and marshmallow cream. Spread over the cooled cake. Top with the chopped up candy bars. Cut into 24 pieces of cake. Store in a sealed container in the refrigerator.