S'mores Lasagna

Servings: servings

Calories: 480cal

Run graham crackers through a food processor until they are fine crumbs.
3 sleeves graham crackers
Stir in the melted butter with a rubber spatula until completely combined and moistened.
3/4 cup unsalted butter
Dump crumbs into a 13x9 baking dish and press evenly into the bottom. Place dessert in freezer.

In a large bowl with mixer on medium speed, beat the cream cheese until creamy. Add in sugar and milk and mix until completely combined.
8 ounces cream cheese, 1/4 cup granulated sugar, 2 Tablespoons milk
Using a rubber spatula, fold Cool whip into the cream cheese mixture.
8 ounces Cool Whip
Remove pan from freezer and use an icing spatula to spread cream cheese mixture over the crust. Place pan back into the freezer.

To a large bowl, add the pudding mixes and milk. Beat on medium speed until it starts to thicken.
7.8 ounces instant chocolate pudding mix, 2 3/4 cup milk
Remove pan from freezer and use an icing spatula to spread pudding over the crust. Place pan back into the freezer.

In a large bowl with mixer at medium speed beat together Marshmallow Fluff and Cool Whip until well combined.
7 ounces marshmallow fluff, 8 ounces Cool Whip
Remove pan from freezer and use an icing spatula to spread topping over the crust. Use icing spatula to lift little swirls of topping. Place pan back into the freezer.
TIP: If you want to roast the topping with a torch, leave the dessert in the freezer for a couple hours. Because marshmallow fluff can melt quickly, it’s best for the topping to be frozen. Remove from freezer and holding torch fairly close the the topping, move back and forth over the peaks to brown it.
For garnish, crumble 2-3 graham cracker sheets and sprinkle over browned topping. Break Hershey bar into sections and gently press into topping. Sprinkle with a couple handfuls of mini marshmallows.
2 Hershey's chocolate bars, 3 sheets graham crackers, 1 cup mini marshmallows
To toast the marshmallows, use a kitchen torch. Be aware that you don’t want to melt the chocolate bars, bar they will soften a little as you toast the marshmallows. This is good! It makes them easier to eat.
Drizzle with chocolate syrup.

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We highly recommend placing the dessert into the freezer in between layers. I place mine in after each layer, and it’s in there long enough for me to mix up the next layer’s ingredients. This makes it easier to spread!
Instead of the marshmallow fluff topping, you can spread with Cool whip and add a layer of miniature marshmallows.
If you don’t have a food processor, you can put the graham crackers into a gallon zipper bag and smash them with a rolling pin. You can also buy graham cracker crumbs.

Course: Dessert

Cuisine: American

Prep Time25

Cook Time0

Chill Time2

Total Time2 25