Classic S’mores Trifle

I didn’t know s’mores could get any better until I made this trifle for the first time. My kids were begging for s’mores one rainy weekend, but we couldn’t have a fire in the backyard. I had all the ingredients sitting in my pantry, so I thought, why not layer them in a big glass bowl instead?

That’s when I discovered that s’mores trifle is actually easier than the real thing. No campfire needed, no sticky fingers from melted marshmallows, and everyone gets the perfect ratio of chocolate, graham crackers, and marshmallow in every bite. Plus, it looks pretty fancy sitting on your counter, even though it takes about ten minutes to put together.

What Kind of Graham Crackers Should I Use?

Any brand of honey graham crackers will work perfectly for this trifle, though I find that the classic rectangular sheets are easiest to work with. You’ll want to crush most of them into fine crumbs for mixing into the layers, but save a few whole crackers to break into bigger pieces for that authentic s’mores crunch. If you’re short on time, you can buy pre-made graham cracker crumbs from the baking aisle, but crushing your own gives you better control over the texture. Just toss the crackers in a food processor or place them in a sealed bag and crush them with a rolling pin until you get the consistency you want.

Options for Substitutions

This s’mores trifle is pretty forgiving when it comes to swaps – here are some easy substitutions:

• Vanilla/yellow cake mix: You can use chocolate cake mix for a richer flavor, or make your own vanilla cake from scratch if you prefer homemade. White cake mix works too.
• Graham cracker crumbs: If you can’t find pre-made crumbs, just crush about 10-12 whole graham crackers in a food processor or place them in a sealed bag and crush with a rolling pin.
• Chocolate pudding mix: Any brand of chocolate pudding mix works fine, or you can use vanilla pudding if you want the chocolate flavor to come mainly from the candy bars.
• Heavy whipping cream: You can substitute with store-bought whipped topping like Cool Whip, but use about 2 cups since it’s already sweetened and whipped.
• Marshmallow creme: If you don’t have marshmallow creme, you can melt about 2 cups of mini marshmallows with 2 tablespoons of water in the microwave, then let it cool before folding into the whipped cream.
• Hershey’s chocolate bars: Any milk chocolate bars work great here – try Ghirardelli, Lindt, or even chocolate chips if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making s’mores trifle is assembling it too early, which causes the graham crackers to become soggy and lose their signature crunch – aim to put it together no more than 4-6 hours before serving for the best texture.

Another common error is not letting your pudding cool completely before layering, as warm pudding will melt your whipped cream and create a runny mess instead of distinct layers.

To avoid deflated whipped cream, make sure your bowl and beaters are completely clean and cold, and stop whipping the moment you reach stiff peaks – overwhipped cream will turn grainy and separate.

Finally, resist the urge to press down on the graham cracker layers when assembling, as gentle placement keeps them from breaking apart and maintains those beautiful layers that make trifles so appealing.

What to Serve With S’mores Trifle?

This s’mores trifle is already pretty indulgent on its own, so I like to keep the sides simple and light. A hot cup of coffee or cold glass of milk pairs perfectly with all those rich, chocolatey layers – just like you’d want after eating actual s’mores around a campfire. If you’re serving this at a party or barbecue, fresh berries like strawberries or raspberries make a nice, tart contrast to balance out the sweetness. You could also set out some extra graham crackers on the side for anyone who wants to add even more crunch to their serving.

Storage Instructions

Refrigerate: Keep your s’mores trifle covered in the fridge for up to 3 days – though it’s best enjoyed within the first day or two when the graham crackers still have some crunch. The layers will soften over time, but it still tastes amazing! I like to cover it tightly with plastic wrap to keep everything fresh.

Make Ahead: This trifle is actually perfect for making a few hours ahead of time since the flavors get to meld together beautifully. You can assemble it in the morning for an evening gathering, just hold off on adding the final marshmallow and chocolate bar pieces until right before serving to keep them looking their best.

Serve: Give it a gentle stir before scooping if the layers have settled, or just dig right in and enjoy all those gooey, chocolatey layers! It’s best served chilled straight from the fridge, and don’t forget to get a little bit of each layer in every spoonful.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4100
• Protein: 40-50 g
• Fat: 170-200 g
• Carbohydrates: 550-600 g

Ingredients

For the cake base:

• 1 box yellow or vanilla cake mix
• 1 1/2 cups graham cracker crumbs (from about 1 sleeve)
• 2 to 3 graham crackers, broken into pieces for layering

For the chocolate layer:

• 1 box chocolate pudding (such as hershey’s), prepared per package directions
• 2 hershey’s chocolate bars, broken into pieces

For the marshmallow whipped cream:

• 1 1/2 cups heavy cream
• 1 tsp vanilla extract
• Pinch salt
• 1 cup marshmallow cream
• 1/2 cup mini marshmallows

Step 1: Prepare and Bake the Cake

• 1 box yellow or vanilla cake mix
• 1 1/2 cups graham cracker crumbs (from about 1 sleeve)

Preheat your oven according to the cake mix package directions.

In a large mixing bowl, combine the yellow or vanilla cake mix with 1.5 cups of graham cracker crumbs.

Finish preparing the batter by following the remaining instructions on the cake mix box (typically adding eggs, oil, and water as directed).

Pour the batter into the prepared pan and bake as per package instructions.

Once baked, allow the cake to cool completely before handling.

I always make sure the cake is fully cooled to keep the layers neat in the trifle.

Step 2: Prepare the Chocolate Pudding

• 1 box chocolate pudding (such as Hershey’s), prepared per package directions

While the cake bakes and cools, prepare the chocolate pudding according to the directions on its package, which generally involves whisking the pudding mix with milk.

Place the prepared pudding in the refrigerator to chill until you’re ready to assemble the trifle.

Step 3: Make Marshmallow Whipped Cream

• 1 1/2 cups heavy cream
• 1 tsp vanilla extract
• pinch salt
• 1 cup marshmallow cream

In the bowl of a stand mixer or using a hand mixer, pour in the heavy cream, vanilla extract, and a pinch of salt.

Beat on medium-high until the mixture forms soft peaks.

Add the marshmallow cream and continue to beat until stiff peaks form and the mixture holds its shape.

Refrigerate the marshmallow whipped cream until you’re ready to use it.

For a more authentic flavor, I like to use real vanilla extract here.

Step 4: Assemble the Trifle Layers

• cooled cake from Step 1
• prepared chocolate pudding from Step 2
• marshmallow whipped cream from Step 3
• 2 to 3 graham crackers, broken into pieces for layering
• 2 Hershey’s chocolate bars, broken into pieces
• 1/2 cup mini marshmallows

Crumble enough of the cooled cake (from Step 1) to cover the bottom of your trifle dish.

Layer with half of the chilled chocolate pudding (from Step 2), followed by half of the marshmallow whipped cream (from Step 3).

Sprinkle on half of the mini marshmallows, half of the broken graham cracker pieces, and half of the Hershey’s chocolate pieces.

If you have a kitchen torch, carefully toast the marshmallows until golden for that classic s’mores finish.

Repeat layering with the remaining cake, pudding, marshmallow whipped cream, mini marshmallows, graham cracker pieces, and chocolate bar pieces.

Step 5: Serve or Store the Trifle

Serve the assembled trifle immediately for best texture, or cover and refrigerate for up to 2 days.

The flavors meld even more as it sits, but I like to torch the marshmallows just before serving for a warm, gooey touch.

Classic S'mores Trifle

Delicious Classic S'mores Trifle recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 4

Calories 3950 kcal

Ingredients

  

For the cake base:

• 1 box yellow or vanilla cake mix
• 1 1/2 cups graham cracker crumbs (from about 1 sleeve)
• 2 to 3 graham crackers, broken into pieces for layering

For the chocolate layer:

• 1 box chocolate pudding (such as Hershey's), prepared per package directions
• 2 Hershey's chocolate bars, broken into pieces

For the marshmallow whipped cream:

• 1 1/2 cups heavy cream
• 1 tsp vanilla extract
• pinch salt
• 1 cup marshmallow cream
• 1/2 cup mini marshmallows

Instructions

 

• Preheat your oven according to the cake mix package directions. In a large mixing bowl, combine the yellow or vanilla cake mix with 1.5 cups of graham cracker crumbs. Finish preparing the batter by following the remaining instructions on the cake mix box (typically adding eggs, oil, and water as directed). Pour the batter into the prepared pan and bake as per package instructions. Once baked, allow the cake to cool completely before handling. I always make sure the cake is fully cooled to keep the layers neat in the trifle.
• While the cake bakes and cools, prepare the chocolate pudding according to the directions on its package, which generally involves whisking the pudding mix with milk. Place the prepared pudding in the refrigerator to chill until you’re ready to assemble the trifle.
• In the bowl of a stand mixer or using a hand mixer, pour in the heavy cream, vanilla extract, and a pinch of salt. Beat on medium-high until the mixture forms soft peaks. Add the marshmallow cream and continue to beat until stiff peaks form and the mixture holds its shape. Refrigerate the marshmallow whipped cream until you’re ready to use it. For a more authentic flavor, I like to use real vanilla extract here.
• Crumble enough of the cooled cake (from Step 1) to cover the bottom of your trifle dish. Layer with half of the chilled chocolate pudding (from Step 2), followed by half of the marshmallow whipped cream (from Step 3). Sprinkle on half of the mini marshmallows, half of the broken graham cracker pieces, and half of the Hershey's chocolate pieces. If you have a kitchen torch, carefully toast the marshmallows until golden for that classic s'mores finish. Repeat layering with the remaining cake, pudding, marshmallow whipped cream, mini marshmallows, graham cracker pieces, and chocolate bar pieces.
• Serve the assembled trifle immediately for best texture, or cover and refrigerate for up to 2 days. The flavors meld even more as it sits, but I like to torch the marshmallows just before serving for a warm, gooey touch.