S’mores Lush Cake

4.50 from 4 votes

S'mores Lush Dessert is filled with s'mores flavors without stepping foot near a fire.

Prep Time20

Cook Time12

Chill Time3

Total Time3 32

Course: Dessert

Cuisine: American

Servings:

Calories: 435kcal

3 cups fine graham cracker crumbs
4 tablespoons melted butter
8 ounces block cream cheese
1 cup powdered sugar
16 ounces (2 8-ounce) tubs frozen whipped topping thawed at room temperature, divided
½ cup mallow cream
5.9 ounces package of chocolate instant pudding mix
3 cups cold milk
1½ - 2 cups mini marshmallows for garnishing
½ - 1 cup graham cracker crumbs for garnishing
2 Hershey bars chopped, for garnishing
Additional whipped topping & chocolate sauce for garnishing, optional

Preheat the oven to 375 degrees and lightly spray a 9x13 baking dish with non-stick cooking spray.
Combine graham cracker crumbs and melted butter in a small mixing bowl. This should appear and feel like wet sand.
Place crumbs in the bottom of the 9x13 baking sheet and press firmly and flat with the palms of your hands.
Bake for 11-12 minutes. When done, allow to come to room temperature before use.
After the crust has cooled, use a large mixing bowl to cream together cream cheese and powdered sugar using an electric hand or stand mixer. Mix until smooth.
Add 1 tub of whipped topping and the mallow cream. Mix again until smooth and set aside.
In a separate large bowl, combine pudding mix and cold milk. Mix until well blended. The pudding will start to set soon after.
Using a rubber spatula, add the cream cheese mixture over the crust and spread evenly. Top with the pudding mixture, spreading evenly around the entire dish. Top with the final tub of whipped topping, spreading evenly over top.
Top cake with mini marshmallows, graham cracker crumbs and Hershey bar pieces.
Cover and place the cake inside the refrigerator for 2 hours or overnight before serving.

Storage:

To Store: Leftovers can be covered tightly and stored in the fridge for 3-4 days.

Tips:

Use a food processor to create fine graham cracker crumbs for the crust. You want these as small as possible to get the best crust results. If you don’t have a food processor, you can easily place your graham crackers in a large Ziploc bag and crush them with a rolling pin.
Allow your crust to cool completely before use. Otherwise the next layer could break the crust. Also be sure the crust is cooked thoroughly. If it still seems soft, return to the oven for 2 minutes.
Be sure to mix the cream cheese with powdered sugar before anything else. This will actually help the cream cheese break down and mix with the other ingredients. Otherwise, it will clump.
Be sure to purchase instant pudding and not cook and serve pudding. Otherwise the mixture will not reach the consistency in which you need it to in order to set.