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.

SKILL LEVEL
Beginner
PREP
47 min

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 cupsugar
1/2 cupcornstarch
1/4 cupHERSHEY'S Cocoa
3/4 teaspoonsalt
6 egg yolks
4-1/2 cupsmilk
3 tablespoonsbutter or margarine , softened
1-1/2 tablespoonsvanilla extract
About 2 packagesMaria cookies (about 50 cookies)
1/3 cupmilk
3 tablespoonsHERSHEY'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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