S’mores Lasagna


Welcome to S’mores week! A few of us bloggers decided we needed something to make the end of the month a little bit more exciting. As a dessert blogger, my head is pretty much filled with sugar thoughts all the time. So when Lisa asked me to join, you know I was on board. I am really excited to see what everyone came up with!

For day one of S’mores weeks, I made S’mores Lasagna. You know I love me some lasagna, especially when it consists of chocolate, whipped cream and marshmallow.

For my lasagna, I used both chocolate and regular graham crackers. The other layers include chocolate pudding, a marshmallow fluff cream and chocolate whipped cream.


Each bite of this dessert offers a unique taste experience. It starts at the top with toasted marshmallows. I used a combination of a microwave and kitchen torch. The microwave helps soften the marshmallows and the torch toasts them.

Under that I made a chocolate whipped cream with a dark chocolate cocoa powder. You can of course make a regular whipped cream or use Cool Whip. I just like a little bit of extra chocolate on my s’mores, don’t you?

First you need to prepare some instant chocolate pudding to allow it to set. While you are waiting, combine the marshmallow fluff with some marshmallow cream and a few toasted marshmallows.

To assemble, you simply alternate layers of graham cracker, with the marshmallow fluff, and a little bit of pudding. The longer you let it set, the softer the graham crackers become. They take on a cake-like texture. The lasagna is easy to cut into and holds it shape nicely.

Before you get too confused by the math, divide your marshmallow fluff into thirds and your pudding in half. There are three layers of graham cracker and 3 layers of fluff, but only two layers of pudding. Finally, one layer of whipped cream and marshmallow on top. Did I confuse you yet? I hope not! Let’s go get our s’more on. Be sure to check out what all my friends are making at the bottom of this post!

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S’mores Lasagna
  • 1 pkg Instant chocolate pudding (3.4oz)
  • 1¾ C Milk
  • 1 Container Cool Whip (8oz)
  • 1 jar Marshmallow crème fluff (7oz)
  • 1 C Mini Marshmallows - toasted
  • 2 pkg Chocolate graham crackers
  • 1 pkg Graham crackers
  • 2 C Heavy whipping cream
  • 2-3 tbsp Powdered sugar
  • 2 tbsp Sweetened cocoa powder
  • 24 Large marshmallows (optional)
  • Hot fudge sauce for drizzle (optional)
  1. Star by mixing the instant chocolate pudding with milk. Whisk until pudding mix is dissolved. Refrigerate until firm; about 10 minutes.
  2. In a mixing bowl, combine the Cool Whip and marshmallow crème. Beat until smooth.
  3. Using a heat proof bowl, microwave mini marshmallows for 10 seconds. Use a kitchen torch with a low flame to gently toast the marshmallow. Beat into Cool Whip and Marshmallow crème mixture.
  4. Line a 9x13” pan with tin foil or parchment paper. Lay down a layer of chocolate graham crackers on the bottom of the pan. Try and cover all edges evenly. Do not break apart the larger pieces until you need to fill in the cracks.
  5. Take ⅓ of your marshmallow Cool Whip and gently spread over the bottom layer of graham crackers.
  6. Next spread half of the pudding mix onto the top of the marshmallow Cool Whip.
  7. Make the next layer using regular graham crackers. Try and cover all edges evenly. Do not break apart the larger pieces until you need to fill in the cracks.
  8. Take another ⅓ of your marshmallow Cool Whip and gently spread over this layer of graham crackers followed by the remaining pudding.
  9. Make the next layer using chocolate graham crackers. Try and cover all edges evenly. Do not break apart the larger pieces until you need to fill in the cracks.
  10. Use the remaining marshmallow crème mixture to gently spread over the top of the chocolate graham crackers.
  11. Make the chocolate whipped cream by using a stand mixer. Beat the cream on med-high for a few minutes until bubbly. Add 2 tablespoons of powdered sugar and 2 tablespoons of sweetened cocoa powder. Beat until stiff peaks form. If the whipped cream is too bitter, add an additional tablespoon of powdered sugar.
  12. Refrigerate for 2-4 hours to allow each layer to set.
  13. You can top the lasagna with a layer of toasted marshmallows if you desire. Use a piece of parchment paper or microwave-safe plate. Microwave in groups of 10 for 10-15 seconds until soft. Move them with a knife onto the top of the lasagna. Use a kitchen torch on low flame to gently toast the marshmallows.
  14. Drizzle with hot fudge and leftover graham crackers crumbs.

More S’mores from Beyond Frosting

S’mores Rice Krispie Treats

Cookie Dough S’mores Dip

 Bourbon Toasted S’mores Milkshake

S’mores Peanut Butter Cup Ice Cream

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  1. says

    I am so excited you have a new lasagna recipe? Following the recipe as is, would this work in a 9 inch spring form pan? I can’t wait to make this!

    • Beyond Frosting says

      Hi Cassie! Sure I have made this type of recipe in a Spring form pan! I believe I did my pumpkin Lasagna that way! Be sure to line the bottom with foil or something to help make it easier to get out and also I suggest to run a knife around the edge before releasing the spring!

    • Beyond Frosting says

      Thanks girl! OMG Taylor! It is by far the best form of an icebox cake! You have to try it! Save all your calories though because you might want more than one slice :)

  2. says

    Love Dessert Dinners! We don’t have s’mores in Australia but seeing all the creative and tasty ways they can be presented I think I might have to start an Aussie S’mores Revolution!!

    • Beyond Frosting says

      You get down with your bad self! The Aussies are straight up missing out! LOL . I fully support your revolution!

  3. says

    This is ‘my favorite dessert lasagna you’ve made so far! It looks beyond the bounds of reasonable behavior, which means it’s the best kind of treat ever!

    • Beyond Frosting says

      Thanks Thalia! They are some of my favorites! I have about 5 versions on my blog now! Each one is equally as awesome!

  4. Steph says

    Heaven! I can’t wait to make this!
    Can you make this with home-made whipped cream instead of Coolwhip? We don’t have it in the UK.

  5. Cassie says

    Hi! I plan to make this for Memorial Day. Would unsweetened cocoa powder work? I have never seen sweetened. Thank you!

    • Beyond Frosting says

      Hi Cassie- It would work but it will be more bitter. You can help mask the flavor with vanilla extract.

  6. Megan says

    I’m making this for a 4th of July BBQ on Saturday, and I’m soooo excited! Do you think it would be ok if I made it Thursday or Friday evening and put it in the freezer? It would be great if it didn’t take up fridge space, and then it can just sit out for a while before serving. Thanks!

    • Beyond Frosting says

      Hi Megan! Yes, you should have no problem freezing this, but to thaw, leave it in your refrigerator so it does not thaw too quick and get condensation on it. Also, I would add the marshmallow on top right before serving. I don’t recommend freezing those! Enjoy and please share your pictures!


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