Description
This S’mores Lasagna is a dreamy, no-bake dessert bursting with layers of marshmallow cream, rich chocolate pudding, and a buttery graham cracker crust! The perfect sweet treat for summer parties or year-round indulgence.
Ingredients
For the Crust:
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2 1/2 cups graham cracker crumbs
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1/2 cup unsalted butter, melted
For the Chocolate Pudding Layer:
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1 box (3.9 oz) instant chocolate pudding mix
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1 3/4 cups cold milk
For the Marshmallow Cream Cheese Layer:
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8 oz cream cheese, softened
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1 jar (7 oz) marshmallow crème
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1 tsp vanilla extract
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1 1/2 cups whipped topping (like Cool Whip)
For the Topping:
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1 1/2 cups whipped topping
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1 cup mini marshmallows
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1/2 cup mini chocolate chips
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1/2 cup crushed graham crackers
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Chocolate syrup (optional)
Instructions
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In a bowl, combine graham cracker crumbs and melted butter until evenly coated.
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Press the mixture into the bottom of a 9×13-inch dish to form a firm crust. Freeze for 10 minutes to set.
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In a medium bowl, whisk together chocolate pudding mix and cold milk for about 2 minutes until thickened. Set aside.
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In a large bowl, beat softened cream cheese until smooth (about 2 minutes).
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Add marshmallow crème and vanilla extract, beating for another 2 minutes.
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Fold in whipped topping gently until combined (about 3 minutes).
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Spread the marshmallow cream layer evenly over the chilled graham cracker crust.
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Layer the chocolate pudding over the marshmallow layer.
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Spread additional whipped topping over the chocolate pudding layer.
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Sprinkle mini marshmallows, mini chocolate chips, and crushed graham crackers on top. Drizzle with chocolate syrup if desired.
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Cover and refrigerate for at least 4 hours or overnight for best results.
Notes
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Freeze the crust a little longer for an even firmer base.
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Toast the marshmallows lightly with a kitchen torch for extra s’mores flavor!
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Store leftovers covered in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake, Layered
- Cuisine: American
