One of our favorite desserts is Eclair Cake which is made with graham crackers, a pudding/cool whip mix, and a homemade chocolate topping. After some thought, I figured why not try this technique with other flavors? S’mores Cake was born!
You will Need:
1 Large box Chocolate Fudge Instant Pudding Mix
1 cup milk
1 container cool whip
1 box graham crackers
1 Large container Marshmallow Fluff
1/3 cup unsweetened cocoa powder
1 cups sugar
1/4 cup milk
1 stick butter
1 tsp vanilla
Whip the pudding mix and milk together until slightly thickened. Let sit to thicken more.
Line the bottom of a 13×9 baking dish with graham crackers. Try to cover the entire bottom. You probably have to reach back to your Tetris skills and break apart the crackers to fit.
Fold in the container of cool whip into the pudding mix. Spread the mixture on top of the graham crackers.
Add another layer of graham crackers on top of the pudding mix.
Carefully spread the container of marshmallow fluff on top of the layer of graham crackers. This will probably get messy because the fluff is pretty sticky. Do your best to spread the fluff without disturbing the graham crackers underneath.
Add yet another layer of graham crackers on top of the fluff.
For the topping:
Add the cocoa powder, sugar, and milk in a saucepan, stir well. Heat to a boil and let boil for 1 minute, while stirring.
Remove from the heat and stir in the vanilla and butter until melted.
Pour the chocolate topping on top of the last graham cracker layer.
Place in a refrigerator to chill. Overnight is best, but at least several hours. The pudding will soak into the graham crackers and become delicious awesomeness!
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