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This S’mores Dessert Trifle layers all of the classic campfire flavors in one easy dessert. Packed with rich brownies, chocolate pudding, graham crackers, marshmallow fluff topping, and toasted marshmallows, it’s perfect for parties and potlucks!
Why You’ll Love This S’mores Dessert Trifle
- All the nostalgic flavor of s’mores; no fire pit needed
- Cool, creamy layers with rich texture and just the right amount of crunch
- Feeds a crowd and looks great in a glass trifle dish
- Easy to prep ahead for parties
- Flexible and fun: switch up the base, pudding, or chocolate to suit your taste
Ingredients for S’mores Dessert Trifle
When it’s too cold or hot for open flames, there’s no reason to miss out on fireside fun. This dessert skips the stick and layers all the classic flavors in a large glass bowl.
- Boxed brownie mix – Prepare according to package directions and let it cool completely before cutting into bite-sized pieces. TIP: You can also use chocolate cake or store-bought brownie bites for a shortcut.
- Graham crackers – Plain or honey-flavored, both work great. Break into small chunks or use pre-crushed graham crackers for convenience.
- Whipped topping – Adds a light, creamy layer that balances the richness of the other ingredients.
- Marshmallow creme – I used Jet-Puffed, but any brand of spreadable marshmallow fluff or topping will do.
- Instant chocolate pudding mix – Make sure it’s the instant kind, not cook-and-serve. Chocolate fudge or regular chocolate both work well and provide that classic s’mores flavor.
- Cold whole milk – Cold milk is key for helping the instant pudding set properly and achieve the right texture.
- Miniature marshmallows – Perfect for toasting on top. Any brand works, just make sure they’re mini so they melt and brown evenly.
- Hershey’s chocolate bars – I used the classic Hershey bar brand, but you can swap in your favorite chocolate bar or use chopped baking chocolate instead.
See the recipe card for full information on ingredients and quantities.
How to Make S’mores Dessert Trifle
- Bake the Brownies: Bake the brownie mix in a 9×13-inch pan according to package instructions. Cool completely, then cut into bite-sized pieces.
- Prepare the Pudding: Whisk instant chocolate pudding with milk until thickened to a yogurt-like consistency.
- Mix the Marshmallow Layer: Fold together the whipped topping and marshmallow creme until combined. A few lumps are okay!
- Assemble the Layers: Add a layer of brownie pieces to the bottom of your trifle dish. Top with a layer of pudding, then spread on the marshmallow mixture. Sprinkle with graham cracker pieces. Repeat the layers.
- Add the Finishing Touches: Top with mini marshmallows and segments of chocolate bar. Use a kitchen torch to toast the marshmallows if desired.
TIP: See box below on toasting the marshmallows. - Chill and Serve: Cover and refrigerate for at least 4 hours (or overnight). Scoop and serve chilled. Enjoy!
How to Add the Marshmallow Layer
Spoon the marshmallow creme into a piping bag or zip-top bag, snip off the tip, and twist the top closed. Pipe a ring around the edge of the graham cracker layer, then fill in toward the center. Use a spoon dipped in water to gently smooth the surface—this helps prevent sticking and creates an even, clean layer.
How to Toast the Marshmallow Tops
Use a small kitchen torch to toast the mini marshmallows until golden brown, moving the flame slowly and evenly to avoid burning. No torch? You can also brown the mini marshmallows in the oven. Simply spread them on a baking sheet and broil for just a few seconds, until golden brown. Keep a close eye on them, as they can burn quickly.
This step is optional, but it adds that signature toasted flavor and gives the trifle that classic s’mores look.
Recipe Tips
- Use a serrated knife to cut the brownies for cleaner, more even pieces.
- Chill the pudding for a few minutes before assembling to help it set and layer more easily.
- Dip your spoon in water before spreading the marshmallow creme. This helps prevent sticking and creates a smoother layer.
- Use broken graham cracker pieces, not graham cracker crumbs to keep that classic s’mores feel. Fine crumbs tend to blend in and lose the satisfying crunch.
- Toast the mini marshmallows just before serving for the best appearance and that warm, melty s’mores flavor.
Storage and Make-Ahead Tips
- To Store: Cover leftovers tightly with plastic wrap and keep in the refrigerator for up to 5 days.
- To Make Ahead: Assemble the trifle a day in advance (but don’t toast the marshmallows yet) to allow the flavors to meld.
- Tip: For best results, toast the marshmallow topping just before serving to keep it fresh and gooey.
More S’more Desserts and Trifles
If you’ve tried this S’mores Dessert Trifle Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
S’mores Dessert Trifle
Serves — 12
S'mores Dessert Trifle is easy to make with brownies, chocolate pudding, marshmallow creme, graham crackers, and topped with toasted marshmallows. Perfect for sharing!
Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Ingredients
- 18.3 ounces boxed brownie mix
- 1 sleeve graham crackers broken into small pieces (reserve ½ cup for topping)
- 8 ounces container whipped topping thawed
- 7 ounces containers marshmallow fluff
- 7.8 ounces (2 3.9-ounce each) boxes chocolate fudge instant pudding mix
- 4 cups cold whole milk
- 1½ cups miniature marshmallows
- 3 to 4 snack size Hershey’s Chocolate bar broken into segments
Instructions
- Use a 9×13 baking dish to prepare the brownies according to the box instructions. Allow the brownies to completely cool before slicing 1 ¼ inch to 1 ½ inch x 1 inch pieces.18.3 ounces boxed brownie mix
- In a medium size bowl, mix the whipped topping and marshmallow fluff. It’s okay if a few lumps remain.8 ounces container whipped topping, 7 ounces containers marshmallow fluff
- Next add the 4 cups of cold milk to a medium size mixing bowl. Using a handheld mixer on low speed, mix together the milk and pudding mixes just until combined and the pudding starts to thicken, about 1 to 1 ½ minutes.4 cups cold whole milk, 7.8 ounces (2 3.9-ounce each) boxes chocolate fudge instant pudding mix
- Layer ½ of the brownie pieces into the bottom of a trifle dish. (My trifle dish was 3.25 quart or 104 ounce)
- Top the brownie pieces with half of the pudding, use a spoon or offset spatula to spread the pudding.
- Sprinkle ½ of the broken graham cracker pieces over the pudding layer.1 sleeve graham crackers
- Top the graham crackers with ½ of the marshmallow mixture. Repeat the layers, and top with the final marshmallow mixture layer with the reserved ½ cup of broken graham crackers. Cover with plastic wrap and chill in the refrigerator for 4 hours. (You can chill the trifle overnight if needed)
- Just before serving, top miniature marshmallows. (This part involves using a small blow torch type lighter, so make sure to remove anything flammable before toasting the marshmallows) Carefully use a blow torch type lighter to brown the marshmallows. (You can choose to make the marshmallows as lightly golden or dark as you wish).1½ cups miniature marshmallows
- Arrange the broken candy bar segments on the toasted marshmallows. Keep refrigerated until you are ready to serve.3 to 4 snack size Hershey’s Chocolate bar
Jenn’s Notes
Storage:
- To Store: Cover leftovers tightly with plastic wrap and keep in the refrigerator for up to 5 days.
- To Make Ahead: Assemble the trifle a day in advance (but don’t toast the marshmallows yet) to allow the flavors to meld.
- Use a serrated knife to cut the brownies for cleaner, more even pieces.
- Chill the pudding for a few minutes before assembling to help it set and layer more easily.
- Dip your spoon in water before spreading the marshmallow creme. This helps prevent sticking and creates a smoother layer.
- Use broken graham cracker pieces, not graham cracker crumbs to keep that classic s’mores feel. Fine crumbs tend to blend in and lose the satisfying crunch.
- Toast the mini marshmallows just before serving for the best appearance and that warm, melty s’mores flavor.
Nutrition Info
Calories: 464kcal | Carbohydrates: 81g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 10mg | Sodium: 441mg | Potassium: 235mg | Fiber: 1g | Sugar: 58g | Vitamin A: 148IU | Calcium: 121mg | Iron: 2mg
