Ingredients
Method
Make the graham cracker crumble
- Mix graham cracker crumbs, melted butter, and sugar until evenly combined and sandy. The mixture should look like moist, golden crumbs.
Make the chocolate pudding
- Whisk together instant chocolate pudding mix and cold milk for 2 minutes until noticeably thickened. It should hold soft peaks when you lift the whisk.
- Refrigerate the pudding for 5 minutes to firm up slightly before layering. Keep it chilled until you’re ready to assemble the cups.
Make the marshmallow cream layer
- Beat marshmallow fluff and softened cream cheese together until smooth and lump-free. Scrape the bowl as needed for an even texture.
- Fold in whipped topping until the mixture is light and fully incorporated. Stop mixing as soon as no white streaks remain.
Assemble the pudding cups
- Layer 6 individual cups by adding graham cracker crumble first, then spooning in chocolate pudding, then adding marshmallow cream. Repeat the layers for a visible stack in each cup.
- Top each cup with a little extra graham cracker crumble, mini marshmallows, and chocolate shavings. Finish so the garnishes sit clearly on top for the campfire look.
Chill and serve
- Refrigerate the assembled cups for at least 2 hours to set the layers. They should be firm when you gently move a cup.
- Torch the mini marshmallows just before serving if desired. Cook until the tops are lightly browned and blistered, then serve immediately.
Notes
Pro tip: For clean, stacked layers in clear cups, spoon pudding in slowly and chill briefly (5 minutes) before adding the next layer. Store covered in the refrigerator for up to 3 days; the texture is best within 48 hours. Freezing isn’t recommended because the marshmallow cream and whipped topping can separate when thawed. Dietary swap: use sugar-free instant chocolate pudding mix if you want a lower-sugar version while keeping the same layering method.