In two separate bowls, make the instant chocolate pudding and the instant white chocolate pudding by following directions on the boxes. *Add 1 tablespoon of dark chocolate syrup to the chocolate pudding mixture.*
In a large bowl, mix together 2 cups of Cool Whip, 7 oz. Jet Puffed Marshmallow Cream, and 1/3 cup of Smucker's Marshmallow Topping (this will be your marshmallow filling).
Now that you have your two puddings and marshmallow cream filling, it's time to assemble your lasagna. Line the bottom of 9x13 casserole dish with graham crackers. Spread half of the chocolate pudding over graham crackers and drizzle with dark chocolate syrup.
Next, add a few spoonfuls of the marshmallow cream mixture and spread over the pudding layer. Sprinkle a cup of mini-marshmallows over cream mixture and top with broken Hershey's candy bars.
Repeat layer of graham crackers. And then add a layer of the White Chocolate pudding.
Top with the remainder of the marshmallow cream mixture. Then cover with the remaining chocolate pudding and chocolate drizzle.
Lastly, add remaining Cool Whip covering the top layer.
Place the completed lasagna in the refrigerator for at least 4-8 hours before serving.
Prior to serving, garnish with crumbled graham crackers, Hershey's bars, marshmallows and drizzle with chocolate. The messier the better. Enjoy!