Dessert

Easy No Bake S’mores Pudding Cups Recipe

BySarah Summers June 8, 2026June 8, 2026

Introduction

Enjoy the nostalgic flavors of campfire s’mores in a quick and easy no-bake dessert. These s’mores pudding cups combine creamy chocolate pudding with a crunchy graham cracker crust and toasted marshmallows, perfect for any occasion.

The image shows a dessert with three clear layers in a clear glass. The bottom layer is smooth and light beige, the middle layer is made of small, crunchy, light brown pieces, and the top layer is thick, smooth, and dark brown chocolate. On top, there are large white marshmallows, several of them toasted with brown spots, scattered evenly over the chocolate. The setting has a white marbled texture under the glasses. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups milk
1/2 cup sugar
1/4 cup cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1 1/2 cups crushed graham crackers
2 tablespoons butter
2 cups marshmallows

Instructions

Step 1: In a saucepan, whisk together the milk, sugar, cocoa powder, cornstarch, and salt. Heat over medium, stirring frequently until the mixture comes to a boil.
Step 2: In a separate bowl, whisk the eggs. Slowly pour a small amount of the hot milk mixture into the eggs while whisking constantly to temper them.
Step 3: Pour the egg mixture back into the saucepan. Cook over medium heat, stirring constantly, until the pudding thickens. Remove from heat and stir in vanilla extract.
Step 4: Melt the butter and mix it with the crushed graham crackers. Press this mixture firmly into the bottoms of your serving cups to form the crust.
Step 5: Spoon the chocolate pudding over the graham cracker crust in each cup.
Step 6: Top each cup with additional crushed graham crackers and marshmallows.
Step 7: Chill the assembled cups in the refrigerator for at least 2 hours to set the pudding.
Step 8: Just before serving, broil the marshmallows until they are golden and toasted. Watch closely to avoid burning.

Tips & Variations

Use mini marshmallows for a more even toasting and classic look.
For a richer pudding, substitute some of the milk with half-and-half or cream.
Add a pinch of instant coffee powder to the pudding for a deeper chocolate flavor.
Try layering with fresh strawberries or raspberries for a fruity twist.
If you don’t have a broiler, use a kitchen torch to toast the marshmallows safely.

Storage

Store the pudding cups covered in the refrigerator for up to 2 days. Toast the marshmallow topping just before serving to maintain the best texture and flavor. If assembled ahead, keep the marshmallows separate and add them on top before chilling.

How to Serve

This image shows a dessert in a clear glass cup with three visible layers. The bottom layer is smooth and creamy beige, topped by a middle layer of crunchy light brown crumbles. The top layer is thick, rich chocolate mousse with a shiny finish. Large, white marshmallows with toasted brown spots on top are placed over the chocolate layer, giving a soft and fluffy contrast to the dessert. The cup sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use egg substitutes for this recipe?

Yes, you can use pasteurized egg substitutes or a cornstarch-thickened pudding base if you prefer to avoid raw eggs. The texture may be slightly different but still delicious.

How do I prevent the marshmallows from burning under the broiler?

Keep a close eye on the marshmallows while broiling as they can toast very quickly. Place the cups on a middle rack and broil for 1-2 minutes, removing as soon as they turn golden brown.