Ingredients
Method
Make the graham cracker crumble
- Mix graham cracker crumbs, melted butter, and sugar until combined, with a sandy texture that holds together when pressed.
Make the chocolate pudding
- Whisk together instant chocolate pudding and cold whole milk for 2 minutes until thickened and glossy.
- Refrigerate the pudding for 5 minutes to firm up slightly before layering.
Make the marshmallow cream
- Beat marshmallow fluff and softened cream cheese together until smooth and uniform.
- Fold in whipped topping until the mixture looks light and creamy, with no dry streaks.
Assemble the pudding cups
- Layer in 6 individual cups by adding graham cracker crumble as the first layer, then packing it gently.
- Add a layer of chocolate pudding over the graham crumble, spreading to the edges for a clean line.
- Spoon marshmallow cream on top to create a thick, even layer.
- Repeat the layering one more time so each cup shows graham cracker, chocolate pudding, and marshmallow cream in stacked sections.
- Top each cup with extra graham cracker crumble, then add mini marshmallows and chocolate shavings for garnish.
Chill and serve
- Refrigerate for at least 2 hours so the layers set and slice neatly.
- Torch the mini marshmallows just before serving if desired, until lightly browned for a toasted look.
Notes
For the sharpest layers, chill the cups until fully firm (at least 2 hours) and avoid moving them around during the final chill. Store covered in the refrigerator up to 3 days; the toasted topping is best fresh. Freezing isn’t recommended because whipped textures can soften after thawing. For a gluten-free option, use gluten-free graham cracker crumbs in the crumble.