No Bake Smores Parfaits

ByMadison Rae
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SPREAD LOVE

Short, Catchy Intro:
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Enter No Bake S’mores Parfaits: tiny cups of pure nostalgia that taste like summer campfire vibes without the smoke in your hair or the marshmallow casualty on a stick. They come together fast, look fancy, and require zero oven bravery. Win win.

Why This Recipe is Awesome
Why is this recipe awesome? Let me count the ways. It is stupidly easy. It uses pantry classics you probably already own. It gives you the crunchy graham, the creamy chocolate, and the pillowy marshmallow all at once. Best part: no torch, no fire permit, no marshmallow rescue missions.

It is also perfect for last minute guests, snack attacks, or pretending you are a dessert influencer on social media. This is classic comfort food but in cute little glasses. Even if you mess up the layering a bit it still tastes amazing. Trust me, I speak from experience.

Ingredients You’ll Need

  • 1 sleeve graham crackers
  • 2.03 box instant chocolate pudding mix
  • 2 cups milk
  • 3/4 cup mini marshmallows
  • 3/4 cup whipped topping
  • Hershey’s chocolate bars, optional, for garnish

Step-by-Step Instructions

  1. Finely crush the graham crackers. Set aside.
  2. In a medium bowl, whisk together the instant chocolate pudding mix and cold milk for 2 minutes, until thickened. Let stand for 5 minutes.
  3. In clear serving glasses, spoon about 2-3 tablespoons of crushed graham crackers into the bottom of each. Gently press down to form a compact base.
  4. Carefully spoon a generous layer of the prepared chocolate pudding over the graham cracker crumbs, about 3-4 tablespoons per glass.
  5. Top the pudding layer with a dollop of whipped topping, then sprinkle with a few mini marshmallows.
  6. Repeat the layers once more: graham crackers, chocolate pudding, whipped topping, and mini marshmallows.
  7. Garnish the top of each parfait with optional chocolate bar shavings or small pieces.
  8. Cover parfaits loosely with plastic wrap and refrigerate for a minimum of 2-4 hours, or until well chilled and set. Serve cold and enjoy!

No Bake Smores Parfaits

Common Mistakes to Avoid

  • Thinking you can skip chilling time because you are impatient. Chill the parfaits. It makes them set and taste better.
  • Over crushing the graham crackers into dust. You want a crumb base with a little texture, not flour.
  • Piling on marshmallows like a sugar tornado. A few mini marshmallows add fun and texture. Too many becomes pure chew zone.
  • Using warm milk when the pudding calls for cold. Cold milk gives you the right texture and speed.
  • Ignoring the whipped topping step. It lightens the pudding and gives that classic s’mores cloud. Don’t skip it unless you enjoy dense sadness.

Alternatives & Substitutions
Want to switch things up? Go for it. Use chocolate cookie crumbs or digestive biscuits if you do not have graham crackers. Swap the instant chocolate pudding for instant vanilla and mix in cocoa powder for a custom cocoa vibe. Prefer fresh whipped cream instead of whipped topping? Do it, but whip it up just before assembling for the fluffiest result.

No marshmallows on hand? Toasted marshmallow fluff or mini marshmallow bits work too. If you want to be fancy, layer a thin smear of peanut butter for a s’mores PB twist. IMO the classics are perfect, but I will not judge your experiments.

If you love no bake treats try this tiny holiday treat too no-bake truffle recipe. It plays nicely with the parfait aesthetic and might inspire your next dessert mashup.

No Bake Smores Parfaits

FAQ (Frequently Asked Questions)
Q. Can I make these ahead of time?
A. Yes, totally. Make them the day before and let them chill overnight. They taste even more settled and delicious after a few hours.

Q. Can I use milk alternatives like almond or oat milk?
A. Sure can. The pudding sets differently with non dairy milk sometimes, but it usually works fine. Just pick unsweetened if you worry about extra sugar.

Q. Can I skip the whipped topping?
A. You can, but the parfait loses some of its classic cloudlike texture. If you skip it, consider folding in a bit of whipped cream to the pudding for airiness.

Q. Will the graham crumbs get soggy?
A. A little moisture exchange happens, but chilling helps. Press the crumb base compactly and keep the parfaits chilled until serving for best crunch.

Q. Can I double the recipe for a crowd?
A. Absolutely. Multiply the ingredients and use a bigger serving dish or lots of small glasses for a party vibe.

Q. Can I melt chocolate instead of shaving a bar?
A. Yep. Drizzle a little melted chocolate on top just before serving. It looks fancy but is embarrassingly easy.

Q. Any ideas for kids or picky eaters?
A. Let them assemble their own layers. Kids love building edible art and then demolishing it.

Final Thoughts
You did it. You made tiny edible s’mores that taste like summer without stepping outside. These parfaits are great for impressing folks without sweating in the kitchen. They look cute, they taste decadent, and they require minimal effort. Don’t be scared to make them ahead and keep a stash in the fridge. They are snack ready and guilt light.

Go on, grab a spoon. Who are you trying to impress today, your crush, the neighbors, or just yourself? Whatever the answer, these parfaits will get applause. FYI, they also vanish quickly at parties. Consider doubling the batch.

Conclusion

Want more no bake inspo or a slightly different take on the s’mores parfait idea? Check out S’mores Parfaits (No-Bake) – Easy Chocolate Marshmallow Cups for a similar vibe with nice photos and tips. Also try Easy No Cook S’mores Parfait Recipe for another quick spin if you want to compare notes and pick your favorite technique. Enjoy and go make something delicious.

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No Bake S’mores Parfaits

  • Author: admin
  • Total Time: 240 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Easy and nostalgic no bake s’mores parfaits that combine the flavors of crunchy graham crackers, creamy chocolate pudding, and fluffy marshmallows, perfect for any occasion.

Ingredients

Scale
  • 1 sleeve graham crackers
  • 2 boxes instant chocolate pudding mix
  • 2 cups cold milk
  • 3/4 cup mini marshmallows
  • 3/4 cup whipped topping
  • Hershey’s chocolate bars, optional, for garnish

Instructions

  1. Finely crush the graham crackers. Set aside.
  2. In a medium bowl, whisk together the instant chocolate pudding mix and cold milk for 2 minutes, until thickened. Let stand for 5 minutes.
  3. Spoon about 2-3 tablespoons of crushed graham crackers into the bottom of clear serving glasses and gently press down to form a compact base.
  4. Spoon a generous layer of the prepared chocolate pudding over the graham cracker crumbs, about 3-4 tablespoons per glass.
  5. Top the pudding layer with a dollop of whipped topping, then sprinkle with a few mini marshmallows.
  6. Repeat the layers: graham crackers, chocolate pudding, whipped topping, and mini marshmallows.
  7. Garnish the top of each parfait with optional chocolate bar shavings or small pieces.
  8. Cover parfaits loosely with plastic wrap and refrigerate for a minimum of 120-240 minutes, or until well chilled and set. Serve cold and enjoy!

Notes

Consider making these a day in advance for better flavor and texture. Feel free to customize the layers with different flavors or toppings.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 parfait
  • Calories: 300
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 10mg

Keywords: no bake, s'mores, parfaits, dessert, chocolate, quick recipe

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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