S’more Pudding Cups Recipe: Creamy Campfire Dessert Cups

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These no-bake S’more Pudding Cups are an ideal warm-weather dessert: a crunchy graham cracker base, a silky homemade chocolate pudding, and a fluffy toasted marshmallow meringue on top. You get every flavor of a classic s’more without a campfire or oven time.

How to Make S’more Pudding Cups

Graham Crumble

Start with a crisp graham cracker crumble for texture. Crush graham crackers into fine crumbs, then mix in melted butter until evenly combined. Divide the crumble into individual serving jars or glasses and press lightly to form a compact layer that will support the pudding.

Chocolate Pudding

Make a smooth, rich chocolate pudding by combining sugar, cocoa powder, and cornstarch in a saucepan. Whisk in milk gradually to avoid lumps, then cook over medium-low heat, stirring constantly until the mixture thickens and boils. After one minute of boiling, remove from heat and stir in butter and vanilla. Strain the pudding to remove any lumps, press plastic wrap onto the surface to prevent a skin, and chill until completely cool. Pipe or spoon the chilled pudding over the graham layer.

Marshmallow Meringue

The marshmallow-style meringue is made by heating egg whites with granulated sugar and cream of tartar over a double boiler until the sugar dissolves (or the mixture reaches about 165°F). Whip the mixture with a stand mixer until glossy, stiff peaks form, then pipe a generous dollop on each cup. Finish by toasting the meringue with a kitchen torch for that signature s’more look and flavor.

S’more Pudding FAQs

What is the best way to store these?

These pudding cups are best served immediately after toasting the meringue. If you need to store them, refrigerate for up to two days, but be aware the meringue can weep and make the dessert slightly watery over time.

Can the pudding cups be made in advance?

You can prepare the chocolate pudding and graham crumble ahead of time. Keep the chilled pudding in an airtight container in the fridge and store the graham crumble at room temperature in a sealed bag or container. Assemble and top with meringue just before serving for the best texture.

What size of individual glass or jar do I need?

Four-ounce jars work well—you’ll get about eight servings with that size. Larger glasses will yield fewer servings, so choose based on how large you want each portion to be.

What tips do you use to pipe the pudding and meringue?

For pudding, you can simply snip the end of a piping bag—no tip required. For the meringue, a large round tip (such as an Ateco 808) works well, but a star or French tip gives a decorative finish.

What can I use instead of meringue?

If you’re short on time, place a few marshmallows on top of the pudding and torch them briefly. The meringue is worth trying at least once—it’s light, glossy, and adds a wonderful texture.

Tips for Making the Marshmallow Meringue

• Use fresh egg whites. Fresh whites whip better than carton whites and produce a more stable meringue.
• Avoid fat in the egg whites. Ensure no yolk gets into the whites and that your bowl and whisk are clean and dry—any grease prevents proper whipping.
• Heat the egg whites and sugar. This recipe uses Swiss-style meringue: heat the whites and sugar over a double boiler until the sugar dissolves, then whip to glossy, stiff peaks.

More No-Bake Desserts You’ll Love

• Mini Oreo Cheesecakes
• Chocolate Mint Cream Pie
• Mini Biscoff Cheesecakes
• Chocolate Espresso Truffles
• Lemon Gingersnap Tiramisu

If you make this recipe and love it, leave a comment and let me know how it turned out. Happy s’more making!

S’more Pudding Cups

Graham cracker crumble topped with silky homemade chocolate pudding and finished with toasted marshmallow meringue.

Author: Rachel

Prep Time 35 mins

Cook Time 15 mins

Chill Time 2 hrs

Total Time 2 hrs 50 mins

Yield 8 servings

Ingredients

For the Graham Cracker Crumble

• 6 full sheets (about 95 g) graham crackers
• 2 Tablespoons (28 g) unsalted butter, melted

For the Chocolate Pudding

• 2/3 cup (135 g) granulated sugar
• 1/2 cup (46 g) unsweetened cocoa powder
• 1/4 cup (40 g) cornstarch
• 2 1/2 cups (600 g) whole milk
• 2 Tablespoons (28 g) unsalted butter
• 1 teaspoon vanilla extract

For the Marshmallow Meringue

• 3 large egg whites
• 3/4 cup (150 g) granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Instructions

1. Chocolate Pudding: In a medium saucepan, combine sugar, sifted cocoa powder, and cornstarch. Whisk while slowly streaming in about half the milk to smooth lumps, then whisk in the remaining milk.
2. Cook over medium-low heat, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes. Boil for 1 minute more while whisking.
3. Remove from heat and stir in butter and vanilla until smooth. Strain through a fine mesh sieve into a bowl, press plastic wrap on the surface, and refrigerate until completely cool (at least 2 hours).
4. Graham Cracker Crumble: Crush graham crackers into fine crumbs, mix with melted butter, and spoon about 1½ tablespoons into the bottom of each 4-ounce jar or glass. Press lightly to form an even layer.
5. Marshmallow Meringue: Place an inch of simmering water in a pot. In a heatproof bowl, combine egg whites, sugar, and cream of tartar. Set the bowl over the pot and whisk constantly until the sugar dissolves or the mixture reaches 165°F, about 4 minutes.
6. Remove the bowl, dry the bottom, add vanilla, and whip with a mixer on high until glossy and stiff peaks form, about 5 minutes.
7. Assembly: Pipe or spoon chilled pudding into the jars over the graham layer, filling about 3/4 full. Pipe a generous dollop of meringue on each cup and torch the top carefully until lightly browned.
8. Serve immediately and enjoy.

Baking Tip: Weigh Your Ingredients!

Using a kitchen scale yields more accurate, consistent results than measuring cups. I include gram measurements in recipes for reliable outcomes and easier cleanup.