Some mornings I wake up, mediate in my fuzzy socks for all things love and beautiful goodness for the world, slide over to the kitchen Risky Business style for a giant cup of black coffee, and make my way back to my desk (I now work from home which is seriously like Christmas morning every morning), and indulgently pin some weird sh*t to warm my fingertips up.
This morning I came across the coolest thing I had seen in a long, long time.
S'mores Lasagna. Kid. You. Not.
This badass little blogger, beyond frosting is seriously the most innovative one I've seen in the kitch. I'm so obsessed with her blog and especially her recipe for S'mores Lasagna. I mean, how did she come up with that? Brilliant. Just brilliant. And by the way, if you love ooey gooey campfire in a dish (if you don't, you have problems), beyond frosting has tons of other recipes like S'mores Rice Krispie Treats, Bourbon Toasted S'mores Milkshake, and S'mores Peanut Butter Cup Ice Cream.
I know, this betch's kitchen is seriously on fire.
Here's how to toast up her famous lasagna...
1 pkg instant chocolate pudding (3.4 oz)
1 3/4 cup milk
1 container cool whip (8 oz)
1 jar marshmallow crème fluff (7 oz)
1 cup mini marshmallows - toasted, duh
2 pkg chocolate graham crackers
1 pkg graham crackers
2 cups heavy whipping cream
2-3 tbsp powdered sugar
2 tbsp sweetened cocoa powder
24 large marshmallows
hot fudge sauce for drizzle
1. Start by mixing the instant chocolate pudding with milk. Whisk until pudding mix is dissolved. Refrigerate until firm; about 10 minutes.
2. In a mixing bowl, combine the cool whip and marshmallow crème. Beat until smooth.
3. 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.
4. 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.
5. Take 1/3 of your marshmallow cool whip and gently spread over the bottom layer of graham crackers.
6. Next spread half of the pudding mix onto the top of the marshmallow cool whip.
7. 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.
8. Take another 1/3 of your marshmallow cool whip and gently spread over this layer of graham crackers followed by the remaining pudding.
9. 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.
10. Use the remaining marshmallow crème mixture to gently spread over the top of the chocolate graham crackers.
11. 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.
12. Refrigerate for 2-4 hours to allow each layer to set.
13. 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.
14. Drizzle with hot fudge and leftover graham crackers crumbs.