Dessert

Easy No Bake S’mores Pudding Cups Recipe

BySarah Summers June 22, 2026June 22, 2026

Introduction

These Easy No Bake S’mores Pudding Cups are a delightful twist on a classic campfire treat. Creamy chocolate pudding layered with graham cracker crust and toasted marshmallows creates a perfect, fuss-free dessert you can enjoy any time of year.

In a clear glass cup, the dessert has four visible layers: the bottom layer is creamy and pale yellow, topped with a layer of crumbled light brown crunchy bits, followed by a thick, smooth dark chocolate mousse layer; on top, there are large white marshmallows, some toasted with a golden-brown speckled surface while others remain pure white, evenly placed close together, creating a soft and fluffy texture contrast. The clear glass shows all layers clearly, and the background is a white marbled texture. 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 the milk, sugar, cocoa powder, cornstarch, and salt. Heat the mixture over medium heat until it starts to boil, stirring constantly.
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. Return this mixture to the saucepan and cook, stirring frequently, until it thickens into pudding.
Step 3: Melt the butter and combine it 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 crust in each cup. Sprinkle a layer of crushed graham crackers on top, then add marshmallows.
Step 5: Chill the pudding cups in the refrigerator for at least 2 hours to set.
Step 6: Before serving, place the pudding cups under the broiler to toast the marshmallows until they are golden brown. Watch carefully to prevent burning.

Tips & Variations

For a richer pudding, substitute half of the milk with cream.
Try adding mini chocolate chips between layers for extra chocolatey bites.
If you don’t have a broiler, you can use a kitchen torch to toast the marshmallows safely.
Use gluten-free graham crackers to make this dessert gluten-free.

Storage

Store the pudding cups covered in the refrigerator for up to 3 days. The marshmallow topping is best toasted just before serving to maintain its texture. Reheat briefly under the broiler if needed to refresh the toasted topping.

How to Serve

The image shows a glass cup dessert with three clear layers visible: the bottom layer is a smooth pale beige custard, above it is a thick dark chocolate mousse, and the top layer is made of crispy light brown crunchy bits. On top, there are large white marshmallows, some toasted to a golden brown with small dark spots, arranged neatly close to each other. The glass cup sits against a soft focus background, with a close-up view emphasizing the texture contrast between the creamy mousse and fluffy marshmallows. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pudding cups ahead of time?

Yes, you can prepare the entire dessert up to several hours in advance. Just wait to toast the marshmallows until right before serving to keep them fluffy and fresh.

What can I use if I don’t have cornstarch?

You can substitute cornstarch with an equal amount of all-purpose flour, though the pudding may be slightly less smooth. Mix it well with the other dry ingredients before cooking.