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Kisses Crumbled Cookie Cake

KISSES Crumbled Cookie Cake

Turn cookie crumbs and HERSHEY'S KISSES Milk Chocolates into a delicious garnish for this naked chocolate cake recipe. Get crunch from crumbled Maria cookies and extra bites of sweetness from your favorite flavor of HERSHEY'S KISSES Chocolate.

  • PRINT

SKILL LEVEL : BeginnerPREP TIME : 47  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 48 HERSHEY'S KISSES Brand Milk Chocolates
  • 1 cup sugar
  • 1/2 cup cornstarch
  • 1/4 cup HERSHEY'S Cocoa
  • 3/4 teaspoon salt
  • 6 egg yolks
  • 4-1/2 cups milk
  • 3 tablespoons butter or margarine , softened
  • 1-1/2 tablespoons vanilla extract
  • About 2 packages Maria cookies (about 50 cookies)
  • 1/3 cup milk
  • 3 tablespoons HERSHEY'S Syrup
  • Additional HERSHEY'S KISSES Brand Milk Chocolates (optional)

Directions

  • 1. Remove wrappers from chocolates; set aside. Stir together sugar, cornstarch, cocoa and salt in 4-quart saucepan. Combine egg yolks and 4-1/2 cups milk in bowl or container with pouring spout. Gradually blend milk mixture into sugar mixture.
  • 2. Cook over medium heat, stirring constantly with whisk, until mixture comes to a boil. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Add chocolates; stir until melted and mixture is well blended. Press plastic wrap onto pudding surface to prevent skin from forming; set aside.
  • 3. Combine remaining 1/3 cup milk and chocolate syrup in shallow bowl. Spread 1 cup pudding on bottom of 9-inch springform pan. One cookie at a time, submerge briefly in chocolate milk and use to make layer of cookies on top of pudding, breaking cookies to fit. Top cookie layer with about 1-1/2 cups pudding. Continue layering cookies and pudding to fill pan, ending with pudding. Top final layer with additional broken cookie pieces. Cover; refrigerate at least 4 hours or overnight until set.
  • 4. Remove side of springform pan. Garnish with additional chocolates, if desired. Cut into wedges. Cover; refrigerated leftovers. Makes 10 to 12 servings.
Ingredients sitting on a table

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