Smores Trifle

Our Smores trifle is a fun and easy dessert featuring layers of moist cake, chocolate pudding, graham cracker crumbs, and toasted marshmallows. Ready in just 30 minutes, it’s perfect for any gathering or special occasion.

Prep Time30

Total Time30

Course: Dessert

Cuisine: American

Keyword: Smores Trifle Recipe

Servings:

Calories: 542kcal

Ingredients

15.25 ounces boxed yellow cake mix, prepared according to package instructions and completely cooled (432g)
4 cups cold whole milk
7.8 ounces instant chocolate pudding mix (two 3.9-ounce or 110g packages )
2 ½ cups crushed graham cracker crumbs
14 ounces marshmallow creme (198g)
1 ¼ cup miniature marshmallows
1 cup Hershey’s chocolate candy bar, broken into segments
2 disposable piping bags, or 2-quart size Ziploc bags

Instructions

Slice the baked and cooled cake into 1-inch cubes.
Add the cold milk to a large or medium bowl (4-5 quarts).
Sprinkle the 2 packages of instant chocolate pudding mix over the cold milk. Use either a whisk, or a hand mixer on low speed, to mix the pudding for about 1 ½ - 2 minutes until the pudding begins to thicken (about the consistency of yogurt).
In a trifle bowl (3.25 quart or 104 ounce), create a single layer of 1-inch cake cubes at the bottom. Be sure the cake cubes are uniform in size and tightly fitted to form a sturdy base for your trifle.
Spoon ½ of the pudding on top of the layer of cake cubes. Use a spoon or an offset spatula to smooth the pudding evenly over the cake cubes.
Evenly sprinkle 1 ¼ cups of the graham cracker crumbs over the pudding layer. Use either a spoon or your clean, dry hands to spread the crumbs over the pudding.
Add 1 jar of marshmallow creme per disposable piping bag or Ziploc bag. Snip off the end of the piping bag, or a corner off the Ziploc. (If using a piping bag, twist the top closed. If using the Ziploc, simply remove as much air from the bag as possible before sealing.)
Use even steady pressure when squeezing the bag to make a ring around the edge of the trifle over the graham cracker layer. Continue to make circles toward the center.
Dip a small spoon in water and smooth the top of the marshmallow creme until the creme layer is smooth. (Dipping the spoon in water will keep the spoon from sticking to the creme.) Repeat the cake, pudding, graham cracker crumbs, and marshmallow creme layers.
Arrange the broken Hershey bar pieces over the top marshmallow creme layer.
Sprinkle the miniature marshmallows over the candy bar pieces on the top of your trifle.
Carefully use a kitchen torch lighter to brown the marshmallows. It is advised that you remove anything flammable from the cooking area before toasting the marshmallows. You can choose to make the marshmallows as lightly golden or dark as you wish. The toasted marshmallow tops will appear the best if served immediately, but you can choose to cover and chill overnight.

Notes

Cake Preparation: Ensure the cake is completely cooled before slicing it into cubes. Warm cake can become too soft and may not hold its shape well in the trifle.
Piping the Marshmallow Creme: To make it easier to fill your piping bag with marshmallow fluff, open it over a tall glass. Fill the bag, then cut a small opening in the corner
Use Cold Milk: Ensure the milk is cold when mixing it with the pudding mix. This helps it set quickly, and makes it nice and thick.
Layer Uniformly: When creating layers, try to make them as even as possible for a balanced taste and better presentation. If the sides of your bowl start to look messy, you can wipe it down carefully with a lightly damp paper towel.
Chill Time: Allow the trifle to chill for a few hours or overnight if possible. This helps the layers meld together and enhances the overall taste.
Torch Safety: Be cautious when using a blow torch to toast the marshmallows. Keep flammable items away and use the torch in a safe, open space. If you don't feel comfortable torching the marshmallows, it will still taste great!

Nutrition