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No-Bake S'mores Pudding Cups

No-bake s'mores pudding cups with layered graham cracker crumble, thick instant chocolate pudding, and fluffy marshmallow cream in clear individual cups. You get the campfire look with toasted marshmallow tops just before serving.
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Prep Time 20 minutes
chilling 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker crumble base
  • 1.5 cup graham cracker crumbs
  • 4 tbsp butter Melted.
  • 2 tbsp sugar
Chocolate pudding layer (instant)
  • 2 box (3.9 oz) instant chocolate pudding Use 2 boxes total.
  • 3 cup whole milk Cold.
Marshmallow cream layer
  • 1.5 cup marshmallow fluff
  • 4 oz cream cheese Softened.
  • 1 cup whipped topping Folded in.
  • 1 mini marshmallows For garnish.
  • 1 chocolate shavings For garnish.

Equipment

  • 1 stand mixer

Method
 

Make the graham cracker crumble
  1. Stir graham cracker crumbs, melted butter, and sugar until the mixture looks evenly moistened and crumbly.
Mix and set the chocolate pudding
  1. Whisk instant chocolate pudding mix and cold whole milk for 2 minutes until thickened, then refrigerate for 5 minutes.
Whip the marshmallow cream
  1. Beat marshmallow fluff and softened cream cheese until smooth, then fold in whipped topping until no streaks remain.
Assemble the pudding cups
  1. Spoon graham cracker crumble into 6 individual cups or glasses as the first layer, then tap lightly to level.
  2. Add a layer of chocolate pudding over the crumbs, spreading gently so it reaches the edges.
  3. Pipe or spoon marshmallow cream on top of the pudding for the final layer, then repeat the layers if needed to fill the cups.
  4. Finish each cup with a little extra graham cracker crumble, mini marshmallows, and chocolate shavings.
Chill and toast for serving
  1. Refrigerate the cups for at least 2 hours to set the layers.
  2. Torch the mini marshmallows just before serving if desired, until lightly toasted on top.

Notes

For clean, stacked layers in clear cups, chill the pudding and marshmallow cream separately until thick and scoopable, then assemble right away. Refrigerate covered for 3 days; the cups do not freeze well due to the whipped topping texture. For a lighter version, use low-fat cream cheese and reduced-fat whipped topping (the flavor stays close while calories drop).