Layered S’mores Lasagna Dessert with Graham, Chocolate and Marshmallow (Print version)

A chilled no-bake s’mores dessert lasagna with graham crust, cream cheese filling, chocolate pudding, and toasted marshmallow topping.

# Ingredients:

For the graham crust

01 - 2 1/2 cups (250 g) graham cracker crumbs, plus 2 tablespoons for topping
02 - 10 tablespoons (140 g) unsalted butter, melted
03 - 2 tablespoons (25 g) granulated sugar

For the cream cheese layer

04 - 8 oz (226 g) cream cheese, softened
05 - 3/4 cup (90 g) powdered sugar
06 - 1 teaspoon vanilla extract
07 - 8 oz (225 g) thawed whipped topping

For the chocolate layer

08 - 2 boxes (3.9 oz each, 220 g total) instant chocolate pudding mix
09 - 3 cups (720 ml) cold whole milk

For the marshmallow topping

10 - 7 oz (198 g) marshmallow creme
11 - 8 oz (225 g) thawed whipped topping
12 - 2 cups (100 g) mini marshmallows
13 - 2 milk chocolate bars, broken into pieces
14 - 1/4 cup (75 g) chocolate syrup, for drizzling

# Instructions:

01 - Stir graham cracker crumbs, melted butter, and granulated sugar together until the crumbs are evenly moistened. Reserve 2 tablespoons crumbs for the top.
02 - Press the crumb mixture firmly into the bottom of a 9 x 13 inch dish. Chill for at least 45 minutes, or until the crust feels set.
03 - Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in 8 oz whipped topping, then spread evenly over the chilled crust. Chill for 20 minutes.
04 - Whisk chocolate pudding mix with cold milk for about 2 minutes, until thickened. Spread it gently over the cream cheese layer and chill for 30 minutes.
05 - Fold marshmallow creme with the remaining 8 oz whipped topping until smooth and fluffy. Spread it over the pudding layer.
06 - Scatter mini marshmallows over the top. Cover and refrigerate for at least 2 hours, or overnight for the cleanest slices.
07 - Right before serving, lightly toast the mini marshmallows with a kitchen torch. Add chocolate bar pieces, reserved graham crumbs, and chocolate syrup.

# Good to know:

01 - Prep time includes chilling time.
02 - Best served cold and sliced with a warm knife.
03 - Assemble up to 24 hours ahead, then toast and garnish before serving.

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