Chocolate S’mores Pudding Cake

Chocolate S’mores Pudding Cake 2 cups graham cracker crumbs 8 Tablespoons butter, melted 1 box chocolate cake 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 1 cup miniature marshmallows Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick baking spray. Combine the graham cracker crumbs and melted butter. Press into the bottom of the prepared pan. Prepare the cake mix according to the box directions. Spoon the batter on top of the prepared crust. Bake for 28 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes. Use the handle of a wooden spoon to gently poke holes all over the top of the cake. Use a napkin to keep the spoon clean while you do this. Whisk together the pudding mix and milk. Pour over the top of the warm cake, trying to get the pudding in the holes. Use the back of a serving spoon to smooth and press the pudding into the holes more. You can also tap the pan on the counter to help the pudding settle into the holes. Cool for 30 minutes on the counter, then refrigerate until chilled all the way through. Stir together the whole container of thawed Cool Whip and the whole jar of marshmallow cream gently. Spread over the cooled cake. Top with the chopped up candy bars, graham cracker chunks, and marshmallows. Store in a sealed container in the refrigerator.