No Bake S’mores Trifles

Mason jar of no bake s'mores trifle on a whood table with chocolate chips and marshmallows

5 from 5 votes

These No Bake S’mores Trifles are a fun twist on the classic summer dessert! These easy s’mores trifles are layers of graham cracker crust, milk chocolate ganache, marshmallow cream filling, and chocolate cream. They are creamy, dreamy, and oh-so-decadent!

Prep Time20

Total Time20

Course: Dessert

Cuisine: American

Servings:

Calories: 690kcal

Author: Julie Evink

Ingredients

Graham Cracker Crust

1 1/4 cups graham cracker crumbs
4 tbsp butter melted

Marshmallow Filling

4 oz marshmallow fluff (creme)
4 oz cream cheese, slightly softened

Whipped Cream

1 1/4 cups heavy whipping cream
3 tbsp powdered sugar

Chocolate Ganache

1 cup milk chocolate (chopped or milk chocolate chips)
1/2 cup heavy whipping cream

Optional

6 large marshmallows

Instructions

Graham Cracker Crust

In a bowl, mix graham cracker crumbs and melted butter. Divide the graham cracker crust between 6 half pint mason jars (or any dessert glasses; however, depending upon the size of each glass, this recipe could serve more than 6). Set aside.

Chocolate Ganache

Heat 1/2 cup of heavy whipping cream in the microwave (or on the stove) for about 30-60 seconds, or until the heavy cream is just about simmering. Place chopped milk chocolate in a bowl, and pour the heavy cream over the top. Allow to stand a few minutes before whisking the ganache until smooth.

Whipped Cream

With a hand mixer or standing mixer (with the whisk attachment(s)), whisk heavy whipping cream and powdered sugar until it reaches the consistency of whipped cream (stiff peaks).

Marshmallow Filling

Mix cream cheese and marshmallow fluff together, then add in half of the whipped cream and fold until combined.
Fold 2 Tbsp of chocolate ganache into the remaining whipped cream.
Divide the remaining ganache evenly between the 6 mason jar glasses, using a spoon to spread the ganache to the sides of the glass (if needed).
Divide the marshmallow cream filling evenly into each glass, placing on top of the ganache.
Lastly, divide chocolate whipped cream evenly, placing on top of the marshmallow cream filling.
Refrigerate until ready to eat.

Optional

If desired, place 6 marshmallows on a baking sheet (I lined mine with a Silpat baking mat).
Broil on high for 3-4 minutes, or until toasted to your liking. (You can also use a kitchen torch to toast them.)
Allow them to cool a few minutes before using a spatula to remove them and place on top of each trifle.
Refrigerate leftovers.

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