September 12, 2023
Review RecipeS’mores Lasagna
The classic combination of layers of graham crackers, melted chocolate, and perfectly toasted marshmallows are the stars in this s'mores lasagna.
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Bring the taste of camping into your kitchen with this delicious s’mores lasagna. It is filled with a buttery graham cracker crust, fluffy cream cheese, and rich chocolate pudding, and topped with gooey marshmallows and even more chocolate.
S’mores Lasagna Ingredients
You’ll need:
For The First Layer:
- 2¼ cups of graham cracker crumbs plus 2 tablespoons of crumbs for topping
- ½ cup of butter, melted
- ¼ cup of sugar
For The Second Layer:
- 8 ounces of cream cheese, softened
- 1 cup of powdered sugar
- 8 ounces of Cool Whip
For The Third Layer:
- 2 (5.1-ounce) boxes of instant chocolate pudding
- 3 cups of milk
For The Fourth Layer:
- 8 ounces of Cool Whip
- ¼ cup of graham cracker crumbs
- 3 cups of miniature marshmallows
- Hershey candy bar squares
- Chocolate syrup for drizzle
PRO TIP:
A total of 16 ounces of Cool Whip is used. You can buy the large 16-ounce container and split it in half between the third and top layers or buy two 8-ounce containers.
Substitutions And Additions
COOL WHIP: If you would prefer to make your own whipped cream, we have a recipe here to help you.
MARSHMALLOWS: Make this into a unicorn s’mores version by replacing the white mini marshmallows with colorful ones. If you don’t have miniature marshmallows, you could use regular large marshmallows cut in half for your marshmallow layer.
CHOCOLATE CHIPS: If this isn’t sweet enough already, mix some mini chocolate chips, either semi-sweet or dark chocolate chips into the chocolate pudding layer.
How To Make This S’mores Lasagna Recipe
For the First Layer
STEP ONE: In a medium mixing bowl, stir together the graham cracker crumbs, melted butter, and sugar.
OUR RECIPE DEVELOPER SAYS
If your graham crackers don’t come crushed, you can crush them yourself. Add whole graham crackers to a food processor and run on high for 30 seconds and then pulse until desired crumb texture.
Or you can place the graham crackers in a plastic storage bag, seal and roll them over with a rolling pin until crushed.
STEP TWO: Prepare a 9 x 13-inch pan with nonstick cooking spray. Press the mixture into the bottom of the pan. Using the bottom of a glass or metal measuring cup, press the crust down firmly and then chill for 2 hours before adding the next layer.
For the Second Layer
STEP THREE: In a large bowl using a hand mixer, mix together the cream cheese and powdered sugar until smooth.
STEP FOUR: Spread mixture over top of the graham cracker layer. Place in the refrigerator to chill for 15 minutes.
For the Third Layer
STEP FIVE: In a large bowl, whisk chocolate pudding and milk until the mixture just begins to thicken. Spread the chocolate pudding mixture over the cream cheese layer. Chill for 15 minutes.
For the Fourth Layer
STEP SIX: Spread the 8 ounces of Cool Whip over the top of the dessert. Sprinkle the graham cracker crumbs over the top. Sprinkle a layer of miniature marshmallows over the top of the dessert. Chill until ready to serve.
STEP SEVEN: Right before serving, use a kitchen torch on a low flame setting and lightly toast the top of the marshmallows until brown.
PRO TIP:
If you don’t own a kitchen torch, place the marshmallows on a shallow baking sheet and place them under the broiler. Watch closely and shake the pan frequently to brown all sides of the marshmallows and prevent sticking to the pan.
Once they reach a golden brown, remove them and let them cool. Once the pan has cooled, place the pan in the freezer for 10 to 15 minutes to firm them up, and then loosen them from the pan and place them on top of the Cool Whip/crumb sprinkle layer.
STEP EIGHT: Stick the Hershey’s chocolate pieces randomly on top of the lasagna and drizzle with chocolate syrup.
How To Serve This S’mores Layered Dessert
Serve this no-bake s’mores lasagna recipe with a drizzle of our hot fudge sauce and vanilla ice cream on the side for an extra decadent confection.
Add iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea to wash it all down.
Dessert lasagnas are so heavenly, and we can help you with lots of different variations. Try our chocolate lasagna and peanut butter lasagna for a couple more easy recipes.
MORE DESSERT RECIPES
Storage
IN THE FRIDGE: Store this s’mores layered dessert with the top of the pan covered with tin foil in the refrigerator for up to 3 days.
IN THE FREEZER: Freeze this easy s’mores lasagna covered. It would be best to freeze without the marshmallow layer and add them fresh before serving the dessert.
S’mores are a staple campfire food. Ooey and gooey with marshmallows and chocolate. This is the best s’mores lasagna recipe, taking those flavors and packing them into this no-bake dish. The perfect thing to bring the outdoors into the comfort of your own home.
Frequently Asked Questions
What if I don’t have a torch to brown the marshmallows?
You can brown the marshmallows a little bit under the broiler in the oven. We provide instructions above for how to do that.
Can I use chocolate graham crackers instead of regular graham crackers for the crust?
For an extra chocolatey version of this dessert, you could use chocolate graham cracker crumbs.
Can I use marshmallow creme or marshmallow fluff instead of miniature marshmallows?
We would highly recommend using actual marshmallows in this recipe, but in a pinch, those products would also work.
Can I freeze this recipe?
You can freeze this for up to a month, but we recommend waiting to add the marshmallows on top until right before you are ready to serve.
More Recipes You’ll Love
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- Disneyland Peanut Butter Squares
- Fluffernutter Cookies
- Christmas Lasagna Dessert
- Indoor S’mores
- Campfire Apple Crisp in Foil Packets
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S’mores Lasagna
The classic combination of layers of graham crackers, melted chocolate, and perfectly toasted marshmallows are the stars in this s'mores lasagna.
Prep Time 1 hour
Total Time 7 hours
Servings 12
Ingredients
First Layer
- 2¼ cups graham cracker crumbs, and 2 tablespoons crumbs for topping
- ½ cup butter, melted
- ¼ cup sugar
Second Layer
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 8 ounces Cool Whip
Third Layer
- 10.2 ounces instant chocolate pudding, (two 5.1-ounce boxes)
- 3 cups milk
Fourth Layer
- 8 ounces Cool Whip
- ¼ cup graham cracker crumbs
- 3 cups miniature marshmallows
- hershey candy bar squares
- chocolate syrup, for drizzle
Instructions
First Layer
- In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar.
- Press mixture into the bottom of a 9×13 pan. Using the bottom of a glass or metal measuring cup, press the crust down firmly and then chill for 2 hours before adding the next layer.
Second Layer
- In a large bowl using a hand mixer, mix together the cream cheese and powdered sugar until smooth.
- Spread mixture over the chilled graham cracker crust.
- Place in refrigerator to chill for 15 minutes
Third Layer
- In a large bowl, whisk together the two boxes of pudding and milk until the mixture just begins to thicken.
- Spread mixture over the cream cheese layer.
- Chill for 15 minutes
Fourth Layer
- Spread the 8 ounces of Cool Whip over the top of the dessert.
- Sprinkle the graham cracker crumbs over the top.
- Sprinkle a layer of miniature marshmallows over the top of the dessert. Chill until ready to serve.
- Right before serving, use a kitchen torch and lightly toast the top of the marshmallows until brown.
- Stick squares of Hershey’s candy bar randomly on top and drizzle with chocolate syrup.
Notes
- If your graham crackers don’t come crushed, you can crush them yourself. Add graham crackers to a food processor and run on high for 30 seconds and then pulse until desired crumb texture or you can place the graham crackers in a plastic storage bag, seal and roll over with a rolling pin until crushed.
- If you don’t own a kitchen torch, place the marshmallows on a shallow baking sheet and place them under the broiler. Watch closely and shake the pan frequently to brown all sides of the marshmallows and prevent sticking to the pan. Once they reach a golden brown, remove them and let them cool. Once the pan has cooled, place the pan in the freezer for 10-15 minutes to firm them up, and then loosen them from the pan and place them on top of the Cool Whip/crumb sprinkle layer.
Nutrition
Calories: 515kcal | Carbohydrates: 72g | Protein: 6g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 640mg | Potassium: 246mg | Fiber: 1g | Sugar: 54g | Vitamin A: 617IU | Calcium: 140mg | Iron: 1mg
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Comments
Gloria says
Such a decadent and fun treat!
Becky ~ The Vixens Den says
Oh my goodness, this looks so yummy! It will be the perfect dessert to bring to our family’s end-of-summer cookout! Thank you so much for sharing at Whimsy Home Wednesday. I’m so excited to feature your recipe at this week’s link party!