Creamy S’mores Lasagna

Finding a dessert that captures all the fun of a campfire s’mores experience without actually needing a campfire can be tricky. After all, traditional s’mores require you to gather around a fire, deal with sticky marshmallows, and hope your chocolate doesn’t slide off the graham cracker before you can take a bite.

Fortunately, this s’mores lasagna brings all those classic flavors together in one easy-to-serve dish that’s perfect for feeding a crowd, requires no outdoor cooking skills, and gives you all the gooey chocolate and marshmallow goodness you crave in every single bite.

What Kind of Graham Crackers Should I Use?

Any brand of graham crackers will work perfectly for this s’mores lasagna, so don’t stress too much about finding a specific type. You can buy pre-made graham cracker crumbs to save time, or you can easily make your own by crushing whole graham crackers in a food processor or placing them in a sealed bag and rolling over them with a rolling pin. If you’re making your own crumbs, regular honey graham crackers are the classic choice, but cinnamon or chocolate graham crackers can add a fun twist to your dessert. Just make sure your crumbs aren’t too fine – you want some texture to mimic that authentic s’mores crunch.

Options for Substitutions

This s’mores lasagna is pretty forgiving when it comes to swaps, so here are some options if you need to switch things up:

• Graham cracker crumbs: You can make your own by crushing about 18 graham cracker sheets in a food processor, or substitute with crushed vanilla wafers or digestive biscuits for a similar texture.
• Cool Whip: Heavy cream whipped with 2-3 tablespoons powdered sugar works great as a substitute. You’ll need about 2 cups of heavy cream total to replace both containers of Cool Whip.
• Instant chocolate pudding: You can use homemade chocolate pudding if you prefer, but make sure it’s thick enough to hold its shape. Cook-and-serve pudding works too – just follow the package directions and let it cool completely.
• Cream cheese: Make sure it’s fully softened at room temperature, or you can substitute with mascarpone cheese for an even creamier texture.
• Miniature marshmallows: Regular marshmallows cut into smaller pieces work fine, or you can use marshmallow fluff spread on top before serving.
• Hershey candy bars: Any milk chocolate bars will do the trick – break them into squares just like you would for real s’mores around the campfire.

Watch Out for These Mistakes While Making

The biggest mistake when making s’mores lasagna is not pressing the graham cracker crust firmly enough into the pan, which can cause it to crumble and fall apart when you try to slice it – use the bottom of a measuring cup to really pack it down.

Another common error is not letting each layer set properly before adding the next one, so give your cream cheese layer at least 15 minutes in the fridge before adding the pudding layer, and let the pudding layer chill for another 15 minutes before topping with Cool Whip.

Make sure your cream cheese is completely softened at room temperature before mixing, or you’ll end up with lumpy layers that won’t spread smoothly.

Finally, add the marshmallows and chocolate pieces just before serving rather than letting them sit on top for hours, as the marshmallows can get sticky and the chocolate can melt or lose its shape.

What to Serve With S’mores Lasagna?

This rich and indulgent dessert is honestly perfect on its own, but I love serving it alongside some fresh berries like strawberries or raspberries to cut through all that sweetness. A cup of strong coffee or cold milk makes the perfect drink pairing – the coffee especially helps balance out the chocolate and marshmallow flavors. If you’re hosting a party, consider setting out some extra graham crackers for people who want to add even more crunch, or maybe some vanilla ice cream for those who really want to go all out. Since this dessert is pretty filling, small portions work best, so don’t feel like you need much else on the table!

Storage Instructions

Refrigerate: This s’mores lasagna needs to stay chilled in the fridge covered with plastic wrap or foil for up to 4 days. The layers hold up really well, and honestly, it tastes even better after sitting overnight because all the flavors meld together. Just make sure to keep it cold so the Cool Whip layers don’t get runny.

Make Ahead: This dessert is actually perfect for making ahead of time! You can assemble the whole thing up to 2 days before you need it, just hold off on adding the final marshmallow and chocolate topping until right before serving. The graham cracker crust stays nice and crisp when you prep it early.

Serve: Let the lasagna sit at room temperature for about 10-15 minutes before cutting to make slicing easier. Use a sharp knife and wipe it clean between cuts for the prettiest slices. Any leftovers should go right back in the fridge since this is a cream-based dessert.

Preparation Time	30-45 minutes
Cooking Time	0-0 minutes
Total Time	135-150 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3300
• Protein: 30-40 g
• Fat: 180-200 g
• Carbohydrates: 360-400 g

Ingredients

For the crust:

• 1/2 cup melted butter (I use Kerrygold unsalted butter)
• 2 1/4 cups graham cracker crumbs
• 1/4 cup sugar

For the cream cheese layer:

• 8 oz whipped topping (such as Cool Whip, for extra creaminess)
• 8 oz cream cheese (softened to room temperature)
• 1 cup powdered sugar

For the chocolate pudding layer:

• 3 cups milk (whole milk works best for richness)
• 10.2 oz instant chocolate pudding mix (two 5.1 oz boxes)

For the topping:

• 1/4 cup graham cracker crumbs
• Chocolate syrup (for drizzling, I use Nestlé Quik)
• Hershey’s chocolate bar squares
• 3 cups mini marshmallows (toasted briefly for best texture)
• 2 tbsp graham cracker crumbs (for garnish)
• 8 oz whipped topping (such as Cool Whip)

Step 1: Prepare and Set the Graham Cracker Crust

• 2 1/4 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup sugar

Combine the graham cracker crumbs, melted butter, and sugar in a bowl, mixing until the texture resembles wet sand.

Press this mixture firmly and evenly into the bottom of a 9×13 pan, using the bottom of a measuring cup to create an even, compact layer.

This crust will serve as your foundation, so take time to press it down thoroughly.

Place the pan in the refrigerator to set while you prepare the next layers.

Step 2: Create the Cream Cheese Layer

• 8 oz cream cheese
• 1 cup powdered sugar

While the crust sets, beat the softened cream cheese and powdered sugar together until completely smooth and creamy, about 2-3 minutes of mixing.

This layer adds richness and structure to your lasagna.

Once smooth, spread this mixture evenly over the chilled crust from Step 1.

Return to the refrigerator for 15 minutes to firm up before adding the next layer.

Step 3: Whisk and Layer the Chocolate Pudding

• 10.2 oz instant chocolate pudding mix
• 3 cups milk

Whisk together the instant chocolate pudding mix and whole milk in a bowl until it reaches a thick, spreadable consistency, about 1-2 minutes of whisking.

I prefer whole milk for this layer because it creates a richer, creamier pudding than lower-fat options.

Spread the pudding evenly over the cream cheese layer from Step 2, smoothing it into an even layer.

Chill for 15 minutes to set slightly.

Step 4: Assemble the Topping Layers

• 8 oz whipped topping
• 1/4 cup graham cracker crumbs
• 3 cups mini marshmallows

Spread the whipped topping evenly over the pudding layer from Step 3, creating a smooth, creamy surface.

This adds another layer of creaminess that balances the rich chocolate below.

Sprinkle 1/4 cup of graham cracker crumbs over the whipped topping, followed by the mini marshmallows distributed evenly across the entire surface.

This assembly creates the visual appeal and sets you up for the final finishing touches.

Step 5: Torch, Garnish, and Finish

• Hershey’s chocolate bar squares
• Chocolate syrup
• 2 tbsp graham cracker crumbs

Using a kitchen torch, briefly toast the marshmallows until they turn golden brown and slightly caramelized—watch carefully as they can burn quickly.

Once toasted, immediately place the Hershey’s chocolate bar squares on top of the warm marshmallows so they soften slightly from the residual heat.

Drizzle chocolate syrup over the entire dessert in a decorative pattern, then finish with a final sprinkle of graham cracker crumbs for texture and visual appeal.

Serve immediately while the marshmallows are still warm and the chocolate is melted.