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No-Bake S'mores Pudding Cups

No bake s'mores pudding cups with crisp graham cracker crumble, thick instant chocolate pudding, and a fluffy marshmallow-cream layer. Served in individual clear cups so the three distinct layers—golden crumbs, dark pudding, and toasted marshmallow cream—are easy to see.
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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 Method Notes

Ingredients
  

Graham cracker crumble
  • 1.5 cup graham cracker crumbs
  • 4 tbsp butter
  • 2 tbsp sugar
Chocolate pudding
  • 2 box (3.9 oz each) instant chocolate pudding
  • 3 cup cold whole milk
Marshmallow layer
  • 1.5 cup marshmallow fluff
  • 4 oz cream cheese
  • 1 cup whipped topping
Garnish
  • 0.25 cup mini marshmallows
  • 1 tbsp chocolate shavings

Method
 

Make the graham cracker crumble
  1. Combine graham cracker crumbs, melted butter, and sugar until evenly mixed and looks like damp sand.
  2. Visually check that the crumbs clump slightly when pressed, then set aside for layering.
Mix and chill the instant chocolate pudding
  1. Whisk instant chocolate pudding mix and cold whole milk for 2 minutes until thickened and glossy.
  2. Refrigerate for 5 minutes so the pudding thickens enough to hold its layers.
Make the marshmallow cream
  1. Beat marshmallow fluff and softened cream cheese until smooth and no lumps remain.
  2. Fold in whipped topping until the mixture looks light and fluffy with a thick, spreadable texture.
Assemble the pudding cups
  1. Spoon a layer of graham cracker crumble into 6 individual cups and gently press to level.
  2. Add a layer of chocolate pudding over the crumbs, using a spoon to smooth the top.
  3. Top with marshmallow cream, piling it high enough to create a visible third layer.
  4. Repeat the graham cracker crumble, chocolate pudding, and marshmallow cream layers until all cups are filled.
  5. Finish each cup with a light sprinkle of graham cracker crumble, mini marshmallows, and chocolate shavings.
Chill and optionally toast
  1. Refrigerate for at least 2 hours until the layers are set and the cups hold their structure.
  2. Torch the mini marshmallows just before serving if desired for a toasted campfire look.

Notes

Pro tip: use clear cups so each layer is visible, and press the crumble down lightly so it doesn’t sink into the pudding. Refrigerate covered for up to 3 days; freezing is not recommended because the pudding and whipped components can break down. For a dairy-light option, swap whole milk with cold oat milk and use a dairy-free whipped topping to keep the same layer texture.