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S’mores Lasagna

S’mores Lasagna

A decadent no-bake dessert layering chocolate pudding, whipped cream, toasted marshmallows, and graham crackers for a creamy, sweet treat perfect for gatherings.
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Prep Time 30 minutes
Total Time 30 minutes
Course Dessert, no bake
Cuisine American
Servings 12 people
Calories 320 kcal

Equipment

  • 1 9x13-inch pan lined with foil or parchment paper
  • 1 mixing bowl
  • 1 stand mixer for whipping cream
  • 1 microwave-safe bowl
  • 1 kitchen torch optional for toasting marshmallows

Ingredients
  

  • 1 package instant chocolate pudding 3.4 oz
  • 1 3/4 cups milk
  • 1 container Cool Whip 8 oz
  • 1 jar marshmallow crème fluff 7 oz
  • 1 cup mini marshmallows toasted
  • 2 packages chocolate graham crackers
  • 1 package graham crackers
  • 2 cups heavy whipping cream
  • 2 –3 tablespoons powdered sugar
  • 2 tablespoons sweetened cocoa powder
  • 24 large marshmallows optional, for topping
  • Hot fudge sauce optional, for drizzle

Instructions
 

  • Mix instant chocolate pudding with milk and whisk until dissolved. Refrigerate about 10 minutes until firm.
  • In a mixing bowl, beat together Cool Whip and marshmallow crème fluff until smooth.
  • Microwave mini marshmallows for 10 seconds to soften, then toast lightly with a kitchen torch if desired, and beat into the Cool Whip mixture.
  • Line a 9x13 inch pan with foil or parchment paper.
  • Lay a layer of chocolate graham crackers evenly on the bottom of the pan, filling gaps as needed.
  • Spread one third of the marshmallow Cool Whip mixture over the cracker layer.
  • Spread half of the pudding mixture over the marshmallow layer.
  • Add a layer of regular graham crackers over the pudding, covering evenly.
  • Spread another third of the marshmallow Cool Whip mixture over the graham crackers, followed by the remaining pudding mixture.
  • Add a final layer of chocolate graham crackers on top.
  • Spread the remaining marshmallow Cool Whip mixture over the top layer of chocolate graham crackers.
  • Use a stand mixer to beat heavy cream on medium-high until bubbly, then add powdered sugar and cocoa powder and beat until stiff peaks form. Adjust sweetness as needed.
  • Spread the chocolate whipped cream over the top layer.
  • Refrigerate the entire dessert for 2-4 hours to set.
  • Optional: Microwave large marshmallows in groups of 10 for 10-15 seconds, transfer to the lasagna, and gently toast with a kitchen torch.
  • Drizzle with hot fudge sauce and sprinkle leftover graham cracker crumbs before serving.

Notes

  • Refrigerate adequately to allow layers to set well.
  • Adjust whipped cream sweetness to taste.
  • Can be prepared in advance for events.