In a medium bowl, whisk together the instant chocolate pudding mix and milk until smooth. Refrigerate for about 10 minutes or until thickened.

In a large mixing bowl, combine the Cool Whip and marshmallow crème fluff. Beat until smooth and creamy.

Place the mini marshmallows in a heat-safe bowl and microwave for 10 seconds. Carefully toast them using a kitchen torch on low flame. Fold the toasted marshmallows into the marshmallow mixture.

Line a 9×13-inch baking dish with parchment paper or foil.

Arrange a layer of chocolate graham crackers evenly across the bottom of the dish.

Spread one-third of the marshmallow mixture over the crackers.

Add half of the chocolate pudding mixture over the marshmallow layer.

Add a layer of regular graham crackers.

Spread another one-third of the marshmallow mixture over the graham crackers, then top with the remaining pudding.

Add another layer of chocolate graham crackers.

Spread the remaining marshmallow mixture evenly across the top.

To make the chocolate whipped cream, beat the heavy whipping cream on medium-high speed until bubbly. Add powdered sugar and sweetened cocoa powder. Continue beating until stiff peaks form.

Spread the chocolate whipped cream over the top of the S’mores Lasagna.

Refrigerate for 2–4 hours to allow the layers to set completely.

If desired, top with toasted marshmallows and drizzle with hot fudge sauce before serving.