What the heck is a S’mores Root Beer Float Dessert Lasagna? Layers of graham cracker, root beer-marshmallow filling, chocolate chips, whipped topping, and toasted marshmallows on top.
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If your dad is anything like mine, he loves a good brown cow or root beer float. I remember making them for him as a kid, even though I personally don’t like ice cream floating in my pop or root beer (I am a root beer purist, don’t dare put ice in it either). I just liked serving him something he enjoyed, maybe because he was always cooking for us.
Besides my father, the inspiration for this recipe started when a fellow root beer connoisseur friend (The Root Beer Aficionado to be specific) gifted me a box of Sonic’s instant root beer float pudding. Sure, I could have just made the pudding and eaten it as is but where’s the fun in that? So with Father’s Day coming up I decided to make a root beer float dessert lasagna with a s’mores twist.
What is a s’more root beer flat dessert lasagna you ask? Layers of graham crackers alternating with root beer-marshmallow filling, chocolate chips, and marshmallow bits, topped with whipped topping and toasted marshmallows. It’s pretty much my favorite no-bake dessert to make. As proof here’s all the other variations I’ve made (heavy on the s’mores options):
- Banana Pudding Dessert Lasagna
- Chocolate Peanut Butter Cup Dessert Lasagna
- Coconut Strawberry Shortcake Dessert Lasagna
- Monster Mash Dessert Lasagna
- Patriotic Dessert Lasagna
- Pineapple Lush Dessert Lasagna
- Pumpkin S’mores Dessert Lasagna
- S’mores Dessert Lasagna
- S’mores Dessert Lasagna for One
Today also happens to be National Stewart’s Root Beer Day, but unfortunately I did not realize this fact before making the recipe with Ithaca Root Beer (clearly in the background), so my apologies to Stewart’s. I do have their Marion, Ohio location on my list of root beer places to hit up this summer so I’ll make up for it later ;-).
One year ago: Hamburger Chop Suey
Two years ago: Strawberry Spinach Salad Pizza
Three years ago: Pesto Chicken Salad
Six years ago: Taco Hummus
Seven years ago: Chicken Satay with Spicy Peanut Sauce & Coconut-Ginger Rice
Eight years ago: Homemade Whole Wheat Bread Bowls
Nine years ago: S’mores Puppy Chow
Eleven years ago: Banana Foster Cream Pie
- 1 cup heavy cream, divided
- 1 (3.4 oz.) package root beer float instant pudding
- 2 (8 oz.) packages cream cheese, room temperature
- 1 (7 oz.) jar marshmallow creme
- 1 tsp vanilla extract
- 16 oz. frozen whipped topping, thawed
- 1 (14 oz.) box graham crackers
- 1/2 cup mini semi-sweet chocolate chips
- 1/2 cup marshmallow bits
- 8 oz. frozen whipped topping, thawed
- Mini marshmallows
- Prepare the filling: In a large mixing bowl, whip together 1/2 cup of the heavy cream and instant pudding mix, set aside.
- In a separate bowl, whip together the remaining 1/2 cup heavy cream, cream cheese, marshmallow creme, and vanilla. Whip for 2-3 minutes until fully combined and smooth. Add the cream cheese mixture to the bowl with the pudding. Add thawed whipped topping and continue to whip until fluffy and light. Set aside.
- In a 9 x 13 inch dish place one layer of graham crackers (I used 7-1/2 per layer). Spread 1/4 of the filling over the graham crackers, sprinkle with chocolate chips and marshmallow bits. Gently press the next layer of graham crackers into the filling and repeat layers ending with the final 1/4 of filling.
- Frost with whipped topping, and sprinkle the top with the remaining chocolate chips and marshmallow bits. Chill for at least 4-6 hours (overnight is best).
- Before serving, top with mini marshmallows and toast using a kitchen torch (or toast under a broiler for 1 minute). Cut into 24 squares and serve.
Source: Adapted from my S’mores Dessert Lasagna.