Smores Cake Pie
I have named this a Chocolate Smores Cake/Pie. The reason for the name, I can’t make up my mind what it is?
No matter what you decide to call it, it is delicious!
If you are a lover of chocolate as I am, this will be like a heavenly delight for you! There is chocolate mixed with chocolate and then covered with chocolate!
Oh my goodness, just how much chocolate can a person stand? In my estimation, a lot!
So, if you make this and try it, please leave us your opinion below. So, is this a Cake or Pie, or a combination of both? No matter what you decide, I will love it and make it and love it and eat it and make it over and over again!
There are some variations I made as I put this Smores Cake/Pie recipe together the first time and some things I learned the hard way! Everything in the directions was not clear and I guess I should have known to do certain things but just didn’t.
So, first things first!
Smores Cake Ingredients:
Instant Chocolate Pudding Mix
Rocky Road Ice Cream
Frozen Whipped Topping
Chopped Almonds or your nut of choice
Chocolate candy bar like Hershey’s
Hot Fudge Ice Cream Topping
Remember, this Smores Cake recipe can be switched up by changing the Ice Cream and Pudding or both! IT may not end up being a Smores Cake but it will end up good!
How to put it together: First I will give you the original recipe then I will give you my variation of it.
The original recipe called for a 9 x 13 pan. I used a 9 x 13 Glass Pan so when I cut this I could use a knife and not worry about scratching the bottom of my pan.
Smores Cake Ingredients:
1 cup graham crackers crumbs
1 cup saltines crushed
½ cup butter, melted
3 pkg. (3.9 oz each) instant chocolate pudding mix
1 ½ cups 2% milk
1 carton (1 ½ qt) Rocky Road Ice Cream, softened
1 carton (8oz) cool whip topping, thawed
Chopped milk chocolate
Hot fudge ice cream topping.
Directions for the Smores Cake
1. Preheat over to 350. Reserve ¼ cup of the graham cracker saltines mix. In a bowl combine remaining graham crackers, saltines and butter. Mix butter and crumbs and press into the bottom of the ungreased 9 x 13 pan. Bake crust for 8 – 10 minutes or until golden brown. Remove from oven and let completely cool on a wire rack to room temperature before you begin and of the following steps.
2. In a large bowl combine the pudding mix and milk and mix for 2 minutes by hand with a wire whisk or on slow speed with your mixer. Blend in softened ice cream. It is better to use a spatula instead of the mixer here. Spread over the crust. Next, spread the whipped topping over the chocolate and ice cream mix, then add the reserve crumbs by sprinkling them over the whipped topping. Freeze for approx. 8 hours or until frozen through.
3. To serve, allow the smores cake to thaw just a bit so it cuts easily. Add the desired toppings and enjoy.
Be sure to prepare the crust ahead and let cool completely before putting anything else together.
I used 14 graham crackers to m my crust thicker.
It also took ¾ cup butter for the extra graham crackers.
I did not use the saltines, as I don’t particularly like saltines in anything where they can get soft.
Just let the ice cream soften a bit, not melted! You want both colors to show up in the smores cake. Mine got a little too soft and the white didn’t show through as it should.
There you have it! If you like this near as much as I have, you will make it over and over again! Your chocolate lovers will love you and honor you for this wonderful dessert!
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