Mini S’mores Trifles
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You are gonna love today’s s’more recipe for mini s’mores trifles! It really is a whole new level of classic s’mores goodness and will definitely satisfy your sweet tooth! This dessert is visually stunning and incredibly delicious.
This takes all the elements of s’mores into a decadent layered trifle. I made mini ones, but you could always make one big one if you prefer. I used a 6 oz mini trifle dish for each, but just about any glass dish or cup will work.
This dessert is so rich and decadent! You’ll think you have died and gone to s’mores heaven! I only got rave reviews of these little layered desserts. With each spoonful, you’ll experience that nostalgic combination of crunch, creamy, and gooey that makes the classic s’more so beloved.
Ingredients to Make Mini S’mores Trifles
- PREPARED BOX BROWNIE MIX
- INSTANT CHOCOLATE PUDDING MIX
- WHIPPING CREAM
- MILK
- TUB OF COOL WHIP (AKA WHIPPED TOPPING)
- JAR OF MARSHMALLOW CREME
- GRAHAM CRACKERS
- MINI MARSHMALLOWS
- SNACK SIZED HERSHEY’S BARS
**Update** I entered this recipe in a dessert contest on a local TV show called Good Things Utah in April 2016. I was chosen as a finalist and prepared the recipe for the show. Follow the link provided for the video of the recipe. And guess what? I won the contest with this baby!
How to Make Easy S’mores Trifle
Prepare the Brownies:
- These begin with a layer of fudgy chocolate brownie pieces. Cut the prepared brownies into 1-inch squares. A helpful tip for cutting brownies is to use a plastic knife, as it cuts more smoothly and prevents sticking.
Make the Pudding:
- Next is a creamy layer of instant rich chocolate pudding made with milk and whipping cream for added richness and thickness. Prepare the pudding mix using 3/4 cup heavy cream and 1 1/4 cups milk. Follow the package directions and place it in the fridge to set.
Mix the Cool Whip and Marshmallow Cream:
- In a bowl, gently fold the Cool Whip together with the marshmallow cream until well combined. Set aside.
Toast the Marshmallows:
- Spread the mini marshmallows on a greased cookie sheet and broil them in the oven until they are toasted golden brown. Keep an eye on them to prevent burning.
Prepare the Graham Crackers:
- Now, you add some crunchy graham cracker pieces. Break the graham cracker sheets into individual crackers and then break those in half.
Assemble the Trifles:
- Start by layering half of the brownie pieces into the bottom of your dessert dishes.
- Add a layer of pudding over the brownie layer, using half of the prepared pudding.
- Follow with a layer of graham cracker pieces, then add half of the Cool Whip and marshmallow cream mixture.
- Repeat the layers: brownies, pudding, graham crackers, and the Cool Whip mixture.
Top and Serve:
- Finish each mini trifle with a few toasted marshmallows and a piece of Hershey’s bar.
- Refrigerate until ready to serve. This recipe serves 9-10.
Frequently Asked Questions
What’s the best way to cut brownies without them sticking?
A plastic knife works best for cutting brownies smoothly and preventing them from sticking.
Can I substitute homemade whipped cream for Cool Whip?
Yes, you can substitute homemade whipped cream for Cool Whip. Whip 1 cup of heavy cream with 2 tablespoons of sugar until stiff peaks form, then fold in the marshmallow cream.
How long can I store the assembled trifles in the refrigerator?
Assembled trifles can be stored in the refrigerator for up to 2 days. For best results, add the toasted marshmallows and Hershey bar pieces just before serving.
What other toppings can I use besides Hershey bars?
You can top the trifles with other chocolate pieces, crushed graham crackers, chocolate chips, or even a drizzle of caramel or chocolate sauce.
FOR MORE RECIPES LIKE THIS, TRY:
- Toffee Brownie Trifle
- Fresh Strawberry and Lemon Mousse Trifle
- S’mores Topped Brownies
- Chocolate Chip Cookie S’mores
Mini S’mores Trifles
Real Mom Kitchen
Ingredients
- 1 brownie mix 9 x 13 size pkg prepared according to pkg directions
- 3.4 oz pkg instant chocolate pudding mix
- ¾ cup whipping cream
- 1 ¼ cup milk
- 8 oz pkg Cool Whip thawed
- 7 oz pkg marshmallow creme
- 1 sleeve graham crackers
- 1 ½ cup mini marshmallows
- 5 snack sized Hershey bars unwrapped and broken in half
- 9-10 6-8 oz dessert dishes or cups
Instructions
- Cut the prepared brownies into 1 inch squares. My trick for cutting brownies is to use a plastic knife. They cut much better with one.
- Prepare the pudding mix using the 3/4 cup whipping cream and 1 1/4 cup milk. Place in the fridge for time required on the pkg.
- In a bowl, fold the Cool Whip together with the marshmallow cream. Set aside.
- Place the marshmallows on a greased cookie sheet and broil in the oven until toasted golden brown.
- Break the graham cracker sheets into individual graham crackers and then break those in half.
- Now it’s time to assemble the trifles. Layer half of the pan of brownie pieces into the bottom of the dessert dishes. Then place a layer of pudding over the brownie layer. You will use half the pudding to do this.
- Then layer in half of the graham cracker pieces followed with half of the Cool Whip mixture.
- Repeat the layers and then top each mini trifle with some of the toasted mini marshmallows and a piece of the Hershey bar. Refrigerate until time to serve. Serves 9-10.
Recipe adapted from Lehi Roller Mills.
