S'mores Pudding Cake

Ingredients

• 2 cups graham cracker crumbs
• 8 Tablespoons unsalted butter, melted
• 1 box chocolate cake mix
• 1 cup miniature marshmallows
• 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

Instructions

1. 1Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick baking spray.
2. 2Combine the graham cracker crumbs and melted butter. Press into the bottom of the prepared pan.
3. 3Prepare the cake mix according to the box directions. Spoon the batter on top of the prepared crust.
4. 4Bake for 28 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes.
5. 5Use the handle of a wooden spoon to gently poke holes all over the top of the cake.
6. 6Whisk together the pudding mix and milk. Pour over the top of the warm cake, trying to get the pudding in the holes. Smooth with a spoon and tap the pan on the counter to help the pudding settle.
7. 7Cool for 30 minutes on the counter, then refrigerate until chilled all the way through.
8. 8Stir together the thawed Cool Whip and marshmallow cream gently. Spread over the cooled cake.
9. 9Top with the chopped chocolate bars, graham cracker chunks, and marshmallows.
10. 10Store in a sealed container in the refrigerator.