Dessert

Easy No-Bake S’mores Pudding Cups Recipe

BySarah Summers June 9, 2026June 9, 2026

Introduction

These Easy No Bake S’mores Pudding Cups combine creamy chocolate pudding with crunchy graham cracker crust and toasted marshmallows for a delightful treat. Perfect for a cozy dessert without the need for an oven, they come together quickly and satisfy those sweet cravings.

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 tbsp cornstarch
1/4 tsp salt
2 eggs
1 tsp vanilla extract
1 1/2 cups crushed graham crackers
2 tbsp butter
2 cups marshmallows

Instructions

Step 1: In a saucepan, whisk together milk, sugar, cocoa powder, cornstarch, and salt. Heat over medium, stirring constantly until the mixture starts to boil.
Step 2: In a separate bowl, beat the eggs. Slowly pour some of the hot milk mixture into the eggs while whisking to temper them, then return the egg mixture to the saucepan. Continue cooking, stirring, until the pudding thickens.
Step 3: Melt the butter and combine with the crushed graham crackers. Press this mixture firmly into the bottom of serving cups to form the crust.
Step 4: Pour the warm chocolate pudding over the graham cracker crust in each cup. Sprinkle a layer of crushed graham crackers and then top with marshmallows.
Step 5: Chill the assembled cups in the refrigerator for at least 2 hours to set.
Step 6: Before serving, place the marshmallow-topped cups under the broiler briefly until the marshmallows turn golden brown. Watch carefully to avoid burning.

Tips & Variations

Use mini marshmallows for a more even toasting and easier layering.
For a richer pudding, substitute half the milk with cream.
Try adding a pinch of cinnamon or espresso powder to the pudding for an extra depth of flavor.
To keep the crust crunchy, press it firmly and chill the cups before adding the pudding.

Storage

Store the pudding cups covered in the refrigerator for up to 3 days. For best results, toast the marshmallows fresh before serving rather than ahead of time to maintain their texture. Reheat briefly under the broiler if needed.

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 a microwave to make the pudding?

While stovetop cooking gives the best texture, you can microwave the milk mixture in intervals, stirring frequently, to thicken the pudding. Be sure to temper the eggs carefully to avoid curdling.