The Pioneer Woman Tasty Kitchen
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Fluffy S’mores Cake

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Level: Easy

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Description

If you love S’mores, you will love this creamy dessert. It combines all your favorite S’mores flavors!

Ingredients

  • FOR THE CRUST:
  • 9 whole Sheets Of Graham Crackers (4 Rectangles Per Sheet), Crushed
  • ¼ cups Sugar
  • 6 Tablespoons Butter, Melted
  • FOR THE FILLING:
  • 11-½ ounces, weight Milk Chocolate Chips
  • 12 ounces, weight Extra Creamy Cool Whip, Thawed (divided Use)
  • 8 ounces, weight Sour Cream
  • 7 ounces, weight Marshmallow Cream
  • 6 whole Sheets Of Graham Crackers (4 Rectangles Per Sheet), Crushed
  • FOR THE TOPPING:
  • ½ cups Broken Up Graham Crackers
  • 1 whole (1.55 Oz) Hershey's Bar, Broken In Bits
  • 2 cups Mini Marshmallows, More Or Less As Desired
  • Enough Large Marshmallows, Cut In Half, For Your Cake Perimeter (Optional)

Preparation

For the crust:
Crush the graham crackers in the bowl of a food processor. Mix crumbs with sugar and melted butter. Form a crust in the bottom of your springform pan. Bake at 350F for 10 minutes. Remove from oven and cool before continuing.

For the filling:
Carefully melt chocolate chips in a saucepan over low heat or in the microwave for 30 seconds at a time. Make sure to stir often so it doesn’t scorch. Stir 1 cup of Cool Whip into the melted chocolate and pour this over the cooled crust. Spread it evenly and then freeze for 10 minutes to set.

Combine sour cream, marshmallow cream, remaining Cool Whip and crushed graham crackers. Spread this over the top of the chocolate layer. Refrigerate for 30 minutes or until set.

“Decorate” the top using marshmallows, broken graham crackers and chocolate. You might want to press large marshmallow halves all the way around the perimeter to make it pretty. (I used gingerbread marshmallows as pictured above). Return to fridge until serving time.

It’s very rich, so slice ‘em small!

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