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2 cups graham cracker crumbs
1 box chocolate cake mix
8 tablespoons butter, melted
1 3.9 oz. chocolate instant pudding
2 cups milk
1 8oz. cool whip
1 7oz. marshmallow cream
3 hersheys chocolate bar, chopped
1 cup graham cracker chunks
1 cup marshmallows


Preheat the oven to 350 degrees. Spray a 9 x 13 pan with cooking spray. Combine the graham cracker
crumbs and melted butter. Press into the bottom of the pan. Prepare cake mix according to the box
directions. Spoon the batter on top of the prepared crust. Bake for 25-30 minutes. Let the cake
cool. Poke holes all over the top of the cake. Whisk together the pudding mix and milk. Pour over the top of the warm cake into the holes, smooth and press the pudding into the holes Cool for
30 minutes then refrigerate until the whole cake is chilled. Stir together the cool whip and
marshmallow cream. Spread over the cooled cake. Top with the chopped up candy bars, graham crackers
chunks, and marshmallows. Cut then serve. Enjoy!!!