Chocolate S'mores Refrigerator Cake*
1 tub (22 oz) prepared chocolate pudding
21 whole chocolate graham crackers (2 squares each)
2 1/2 cups mini marshmallows
1/3 cup confectioners' sugar
3 Tbsp unsweetened cocoa powder
3/4 cup heavy (whipping) cream
Decoration: small milk-chocolate candy bar, broken or cut in squares
Put dabs of pudding (to keep crackers from sliding) on a rectangular serving platter. Cake is 9 x 7 inches.
Arrange 3 crackers, side by side, long edges touching, on platter. Spread evenly with 1/3 cup pudding. Repeat for 5 more layers, ending with pudding. Arrange remaining 3 crackers side by side on a baking sheet; spread with remaining pudding.
Place oven or broiler rack in middle position. Heat broiler. Arrange marshmallows on top of crackers on baking sheet, cover crackers completely. Broil 1 to 2 minutes or until marshmallows start to turn golden and soften, turning baking sheet to ensure even browing (do not let the marshmallows burn). Cool 2 minutes, then with a large spatula transfer marshmallow topped crackers to top of cake. Cover and refrigerate at least 6 hours or up to 2 days for crackers to soften.
Up to 1 hour before serving: Mix sugar and cocoa in a medium bowl. Add about half the cream and beat with mixer on high speed 1 minute until cocoa has completely blended. Add remaining cream; beat until mixture is thick as frosting and loses it shine. Using a small metal (icing) spatula, frost sides of cake with a thin coating of cream mixture, then spread remaining cream upward in short strokes, sloping cream inward toward marshmallow top. Leave top edge of frosting jagged. Decorate with chocolate.
To serve: Slice with a thin bladed knife using a gentle sawing motion, dipping knife in hot water between cuts.
Per serving: 277 cal, 4 g pro, 44 g car, 1 g fiber, 10 g far (5 g sat fat), 27 mg chol, 241 mg sod