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chocolate pudding with graham crackers and marshmallows in dishes
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S’mores Pudding

Author Dorothy Kern

Ingredients

  • For the completed puddings makes 4 large servings:
  • 1 box chocolate instant pudding made according to package directions and chilled OR see pudding recipe below
  • 1 cup mini marshmallows
  • 1 cup chopped chocolate covered graham crackers
  • Extra marshmallows grahams, and/or graham crumbs for garnish, if desired
  • For the homemade chocolate pudding:
  • 2 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons corn starch
  • 3 tablespoons cocoa powder
  • 2 cups unsweetened vanilla almond milk or you can use low fat milk, or regular
  • 1/2 cup chocolate chips semi-sweet, milk, or a combo
  • 2 tablespoons butter diced
  • 1/2 teaspoon vanilla

Instructions

  • To make homemade pudding: Whisk sugars, cornstarch, and cocoa in a medium sauce pan. Whisk in milk and place over medium heat. Bring to a boil, whisking often, and once it boils whisk constantly for several minutes, until the mixture thickens. (Note: it won’t get really thick, just thicker, like a thick soup.)
  • Stir in chocolate chips and butter and whisk until melted. Remove from heat, whisk in vanilla. Transfer to a heat safe bowl.
  • Cover the top of the pudding with plastic wrap (the plastic wrap should be touching the pudding). Let cool for about 15 minutes at room temp, then chill until it’s cold and firms up, about 4-6 hours.
  • To assemble pudding: Place pudding in a large bowl. Stir in marshmallows and chopped chocolate covered grahams. Divide among serving dishes and garnish with extra marshmallows, cookie crumbs, and/or graham crackers. Best served day of, or the marshmallows get stale.