Ingredients
Method
Make the graham cracker crumble
- Mix the graham cracker crumbs, melted butter, and sugar until combined and evenly sandy. The mixture should look like moist crumbs that hold together when pinched.
Make the chocolate pudding
- Whisk together the instant chocolate pudding mix and cold whole milk for 2 minutes until the mixture thickens. Look for a glossy, pudding-like texture that ribbons off the whisk.
- Refrigerate the chocolate pudding for 5 minutes to firm it slightly before layering. It should thicken enough to spoon cleanly into cups.
Make the marshmallow cream
- Beat the marshmallow fluff and softened cream cheese together until smooth and creamy. Scrape the bowl as needed so no cream cheese lumps remain.
- Fold the whipped topping into the marshmallow mixture until no streaks remain. The final filling should be light and spreadable.
Assemble the pudding cups
- Layer in 6 individual cups or glasses by starting with graham cracker crumble, then chocolate pudding, then marshmallow cream; repeat to create distinct layers. Keep layers even so the clear cups show the three colors.
- Top each cup with a little extra graham cracker crumble, mini marshmallows, and chocolate shavings. Arrange the garnish so it sits visibly on top.
Chill and serve
- Refrigerate the assembled cups for at least 2 hours until set. The pudding should hold its shape when you tilt the cup.
- Torch the mini marshmallows just before serving if desired. Watch until they turn lightly golden and toasted, then serve immediately.
Notes
Pro tip: For the cleanest layers in clear cups, spoon pudding in slowly and chill the cups on a level shelf so they set straight. Store covered in the refrigerator for up to 3 days; freezer is not recommended because the pudding and marshmallow cream can weep after thawing. If you want a lighter option, use low-fat cream cheese and a lighter whipped topping substitute—texture will be slightly softer but still layers well.