This delicious s’mores trifle is made with layers of graham crackers, marshmallows, and homemade chocolate pudding. Topped with fluffy toasted meringue, it’s positively decadent! It tastes just like fresh-from-the-campfire s’mores but is portioned to serve a large crowd, making it the perfect dessert for a barbecue or summer birthday. Quick, easy, and so tasty!!
S’mores Pudding Parfait Recipe
In the summertime, I only want quick and easy recipes that let me leave my oven off. This s’mores trifle is super simple to make and tastes just like real s’mores– no campfire required! It’s such a yummy treat to serve at backyard barbecues. I make it whenever there’s a red flag warning and we’re craving s’mores.
I make this pudding parfait with homemade chocolate pudding and whipped meringue. It gives it that special touch! But you can also make it with store-bought or quick-serve pudding and marshmallow fluff if you don’t want to turn the stove on either!
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One Simple Tip!
To make this s’mores trifle more like the real deal, you can use a torch to toast the top of the marshmallow meringue. If you don’t have a torch, you don’t have to toast the top. It tastes great either way!
S’mores Trifle Recipe
Equipment
- Kitchen Scale (optional)
- Instant Read Thermometer (optional)
- Stand Mixer
- Kitchen Torch (optional)
Ingredients
For the Chocolate Pudding*
- 1 cup milk
- 1 cup heavy cream
- 2 large egg yolks (save the whites for the meringue!)
- ¼ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
For the Marshmallow Meringue
- 2 large egg whites
- ½ cup granulated sugar
- 1 teaspoon vanilla bean powder **
Assembly
- 4 graham crackers crushed
- 1 cup mini marshmallows
Instructions
For the Chocolate Pudding
- Add the milk, heavy cream, egg yolks, sugar, cocoa powder, and cornstarch to a large saucepan set over medium heat. Cook, stirring occasionally, until the mixture has thickened enough to coat the back of a spoon, about 7-8 minutes. Remove the pan from the heat. Add the vanilla extract and stir to combine.1 cup milk, 1 cup heavy cream, 2 large egg yolks, ¼ cup granulated sugar, ½ cup unsweetened cocoa powder, 1 tablespoon cornstarch, 1 teaspoon pure vanilla extract
- Set the pudding aside to cool for 15 minutes. Once the pudding has cooled slightly, transfer it to an airtight container and place it in the fridge to cool completely, about 1 hour.
For the Marshmallow Meringue
- Place a heatproof bowl over a small saucepan of simmering water. Add the egg whites and sugar and whisk continuously until the sugar has dissolved and the mixture is hot to the touch. When it’s ready, it should register 165°F on an instant-read thermometer.2 large egg whites, ½ cup granulated sugar
- Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until the mixture forms stiff peaks. Add the vanilla bean powder and whisk until combined.1 teaspoon vanilla bean powder
Assembly
- Place a layer of graham crackers and mini marshmallows in the bottom of a small trifle dish (or 2 individual trifle dishes).4 graham crackers, 1 cup mini marshmallows
- Pour over a layer of chocolate pudding, followed by another layer of graham cracker and marshmallow. Repeat with a final layer of chocolate pudding.
- Add the marshmallow meringue on top. Toast the meringue with a kitchen torch, if desired. Store in the refrigerator up to 2 days.
Notes
- This recipe can be easily doubled, although the pudding will take longer to cool.
- Use a kitchen torch to toast your meringue.
- If you only have large marshmallows, use kitchen shears to cut them into small pieces.
- Use different variations of graham crackers if you’d like, such as chocolate, cinnamon, or honey graham crackers.
How to Make a S’mores Trifle Step-by-Step
Gather your Ingredients: Gather up everything you need to begin. Separate the eggs into whites and yolks, and crush the graham crackers.
Cook the Pudding: Add 1 cup of milk, 1 cup of heavy cream, 2 large egg yolks, ¼ cup of granulated sugar, ½ cup of unsweetened cocoa powder, and 1 tablespoon of cornstarch to a large saucepan set over medium heat. Cook, stirring occasionally, until the mixture has thickened enough to coat the back of a spoon, about 7-8 minutes. Remove the pan from the heat. Add 1 teaspoon of vanilla extract and stir to combine. Set the pudding aside to cool for 15 minutes. Once the pudding has cooled slightly, transfer it to an airtight container and place it in the fridge to cool completely, about 1 hour.
Whip the Meringue: While the pudding chills, make the meringue by placing a heatproof bowl over a small saucepan of simmering water. Add 2 large egg whites and ½ cup of granulated sugar and whisk continuously until the sugar has dissolved and the mixture is hot to the touch. When it’s ready, it should register 165°F on an instant-read thermometer. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until the mixture forms stiff peaks. Add 1 teaspoon of vanilla bean powder and whisk until combined.
Begin Layering: Place a layer of graham crackers (I used 2 crushed crackers) and mini marshmallows (I used ½ cup) in the bottom of a small trifle dish (or 2 individual trifle dishes).
Add the Pudding: Pour over half of the chilled chocolate pudding, followed by another layer of graham crackers (I used the remaining 2 crushed crackers) and marshmallows (I used the remaining ½ cup). Repeat with a final layer using the remainder of the chocolate pudding.
Top and Toast: Add the marshmallow meringue on top. Toast the meringue with a kitchen torch, if desired, before serving.
How to Store
Store leftover s’mores pudding parfaits tightly wrapped with plastic wrap pressed into the top in the refrigerator for up to 2 days. I do not recommend freezing this dessert.
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