Ingredients
1 package instant chocolate pudding mix
2 c. cold milk
1 c. heavy cream
2 tbsp. sugar
7 oz. marshmallow crème
1 sleeve graham crackers
1 package mini marshmallows
Preparation
Step 1Line a 9"-x-5" loaf pan with plastic wrap, allowing overhang on all sides.Step 2In a large bowl, whisk pudding and milk until fully combined. Let cool completely.Step 3Make marshmallow whipped cream: In a large bowl, beat heavy cream and sugar until stiff peaks form. Fold in crème and set aside.Step 4To loaf pan, add 1 layer of graham crackers, breaking crackers up when necessary to completely fill bottom. Spread 1/3 chocolate pudding on top of that, then add an even layer of mini marshmallows (about 1/2 cup). Spread on 1/3 marshmallow whipped cream mixture, then repeat process 2 more times, ending on marshmallow whipped cream. Refrigerate overnight.Step 5When ready to serve, invert cake onto flat serving platter and peel off plastic. Step 6On a baking sheet, add 1/2 cup mini marshmallows. Using a kitchen torch or broiler, toast marshmallows until golden brown. Once cool enough to handle, place on top of cake. Serve immediately.
