1 package reduced sugar chocolate cake mix
1 can ( 12 oz) diet soda
2-1/2 c. + 2 T. skim milk, divided
2 packages ( 1.4 oz) sugar free instant chocolate pudding
1 carton ( 8 oz) Cool Whip Free
1/2 c. chocolate chips
8 reduced fat graham crackers, divided
1 jar ( 7 oz) marshmallow creme
In a large bowl, combine the cake mix and diet soda. Beat for 2 minutes. Pour into a 13 x 9 pan coated with cooking spray and bake at 350 for 30-35 minutes or until done. Cool completely.
Meanwhile, in a large bowl, whisk together the pudding with 2-1/2 c. milk until thickened. Fold in Cool Whip.
Coarsely crush 6 graham cracker sheets; set aside.
In microwave, melt chocolate chips with remaining milk. Stir until smooth.
Cut cake into 1″ cubes.
In a trifle bowl or glass bowl, layer half of the cake cubes, pudding, crackers, chocolate chips and marshmallow creme. Repeat layers.
Crush remaining 2 graham cracker sheets and sprinkle over the top of the dessert.