This S’mores Lasagna Cake is such a fun icebox cake, every layer in a new surprise. Layers of graham cracker, chocolate whipped cream, toasted marshmallow mousse and pudding. It’s all topped with more toasted marshmallows! Try this no-bake icebox cake today!
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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This recipe can also be found in my cookbook, No-Bake Treats.
- 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)
- Star by mixing the instant chocolate pudding with milk. Whisk until pudding mix is dissolved. Refrigerate until firm; about 10 minutes.
- In a mixing bowl, combine the Cool Whip and marshmallow crème. Beat until smooth.
- 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.
- 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.
- Take ⅓ of your marshmallow Cool Whip and gently spread over the bottom layer of graham crackers.
- Next spread half of the pudding mix onto the top of the marshmallow Cool Whip.
- 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.
- Take another ⅓ of your marshmallow Cool Whip and gently spread over this layer of graham crackers followed by the remaining pudding.
- 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.
- Use the remaining marshmallow crème mixture to gently spread over the top of the chocolate graham crackers.
- 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. Spread whipped cream on top of the last layer.
- Refrigerate for 2-4 hours to allow each layer to set.
- 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.
- Drizzle with hot fudge and leftover graham crackers crumbs.
More S’mores from Beyond Frosting
Bourbon Toasted S’mores Milkshake
S’mores Peanut Butter Cup Ice Cream
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!
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!
Ummm…this is incr-edible girlfriend! A dessert lasagna? That is something I have yet to try and I am uberly excited to do so! Pinned!
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 🙂
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!!
You get down with your bad self! The Aussies are straight up missing out! LOL . I fully support your revolution!
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!
Thanks Mir! I absolutely have to agree with that! HAHA
All I can really muster is YESSSSSSS!! Amazing!
haha! Thanks girl!!
WOWZA, these look amazing! I love the idea of microwaving the marshmallows to soften them before taking the torch to them to toast them up.
Thanks Danielle! They do melt fast so keep an eye out!
Oh man, I really love this! I love all of those layers and those gooey marshmallows on top! Really loving all the s’mores week recipes!
Thank you so much Beth! I love to be able to see each layer!
Wow!! What a dessert lasagna! I don’t think it could be any prettier! Just gorgeous!!
Thanks Chelsea!!
Holy crap that looks good! I’ve made pb cup lasagna before so I can imagine how sinfully delicious this is.
Oh I have seen the peanut butter cup one! I totally want to try it!
I love all the creamy marshmallow in this dessert! Will be making this before the end of summer. 🙂
Thanks Joanne! It is totally worth a try!
Chocolate graham crackers?! So genius! I love this twist on smores! Pinned!
Thanks Lindsey! When you can’t decide, just use both 🙂
A woman after my own heart!
Oh My God…best lasagna EVER
Booyah! Thanks Heather!
this is INCREDIBLE.. i think you’ve stumbled onto a pretty awesome idea right here. never thought of doing a sweet lasagna before, love it!
Thanks Thalia! They are some of my favorites! I have about 5 versions on my blog now! Each one is equally as awesome!
I love this s’mores creation so much!
Thank you Meriem!
Let’s just skip right past dinner and head to dessert! All those delicious layers create one incredible treat!
I agree! That’s always the best decisions.
Dang Julianne, this dessert sort of leaves me speechless! So so incredible! Some one pass me a ladle, I’m going in! Yum!
Thank you Tanya!! Feel free to face dive, no judging here 🙂
Oh Lord. I think I’m going to have to wipe the drool off my keyboard now. FANTASTIC!
HAHA! Love that. Thanks Julie!
Wow! What an impressive looking dessert – love all the gorgeous layers!
Thanks Jessica!!
SO amazing! I didn’t think s’mores could get any better but they just did! HAVE to try this asap!
Thank you Rachel!
This looks amazing!
Thanks Nicole!
wow this looks great!
Thanks so much Dina!
Just – OMG!! This is fabulous beyond words!
Thanks Dorothy!!
Ooo… chocolate graham crackers. This looks amazingly good.
Thanks Wendy! Sometimes they are hard to find but when I do find them I stock up!
Ohmygod I can’t even.. S’mores Lasagna!!! Mind blown, this is just too good for words!
Thank you so much Annie!
Mmmm. Another fabulous dessert lasagna. I love it! Great recipe, Julianne. Hope you have a great weekend! 🙂
This looks amazing!! I am a family of 3. Any want to make this into a 3 serving dessert?
oh my gawd, decadence at it’s finest!!! Wooza!!! love this, Julianne!!!
Such an amazing recipe! You are seriously the most innovative chef blogging today!!!!! Xo.
Thank you for your kind words Lisa!
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.
Hi Steph- you sure can! Enjoy!
Hi! I plan to make this for Memorial Day. Would unsweetened cocoa powder work? I have never seen sweetened. Thank you!
Hi Cassie- It would work but it will be more bitter. You can help mask the flavor with vanilla extract.
can i freeze this? it looks amazing but i certainly should be eating the whole pan at once 😀
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!
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!
i would like to make this recipe but i could not find how many servings is in this recipe. Also the nutritional info for this recipe.
thank you
Hi Cindy, I do not actually provide nutritional information for this recipe. This is made in a 9″ by 13″ pan, so you you can slice into 12 or 15 slices. Thank you!
What!! That’s amazing! Love this so much!
Thanks Eden!