S'mores Banana Pudding

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If you’re looking for a fun variation of banana pudding, try my s’mores banana pudding recipe! It's features everything you love about s'mores—graham crackers, marshmallows, and chocolate. It's so simple and easy to make, and tastes like summer dessert in a bowl!

Prep Time15

Chill Time3

Total Time3 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 378kcal

Author: Bianca Fernandez

Equipment

Ingredients

For the pudding:

2 cups whole milk cold (if swapping in plant-based milk, use half the amount or it will not set!!!)
1 packet Jell-O instant chocolate pudding
1 container Cool Whip thawed
optional mix-ins: vanilla extract/paste, pinch of salt optional

Toppings:

3-5 large bananas sliced
2 cups mini marshmallows* see notes
3-4 sleeves Graham crackers you may not need all of them!

US Customary - Metric

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Instructions

Make the pudding:

In a large mixing bowl, add 2 cups whole milk (cold) and 1 packet Jell-O instant chocolate pudding. Whisk until combined and let sit for about 5 minutes to thicken.
Fold in 1 container Cool Whip until smooth.

Assemble the banana pudding:

In your serving container, add a layer of graham crackers, top with sliced bananas and mini marshmallows, and then spread an even layer of the pudding.
Repeat until you use all of your ingredients, with the top layer ending in pudding.
Add crushed graham crackers on top. Cover chill in the fridge for at least 3 hours before eating, so all the flavors combine.
Serve chilled and enjoy! For extra ~pizazz~, feel free to add a few marshmallows on top and use a blowtorch to lightly toast them!

Video

Notes

Although I use marshmallow fluff in my video, I recommend solely using mini marshmallows. If the s'mores pudding is stored in the fridge longer than a day, the fluff will weep and release liquid.

Storage instructions:

Cover and store leftovers in the fridge for up to 5 days.

Nutrition