Crush the graham crackers: Place crackers in a zip-top bag and crush with a rolling pin until you have fine crumbs with a few small pieces. For a richer base, stir in the melted butter and a tiny pinch of salt. Set aside.

Mix the pudding: In a large bowl, whisk the instant chocolate pudding mix with cold milk until thick and smooth, about 2 minutes. Let it sit for 5 minutes to set.

Lighten the marshmallow layer: In another bowl, gently fold 1 cup of the whipped cream into the marshmallow creme. This makes it fluffier and easier to layer.

Prep your cups or dish: Use 6–8 clear serving cups, small mason jars, or a medium trifle bowl. Clear dishes show off the layers.

Start layering: Add a layer of graham cracker crumbs to the bottom (about 2 tablespoons for cups, more for a large bowl). Press lightly with a spoon to even it out.

Add chocolate: Spoon in a layer of chocolate pudding. Sprinkle a few mini chocolate chips or chopped chocolate on top for texture.

Add marshmallow fluff: Spoon or pipe a layer of the marshmallow-whip mixture. If it’s sticky, lightly oil your spoon or use a piping bag for clean layers.

Repeat: Continue layering graham crumbs, pudding, and marshmallow until you reach the top. Finish with a swirl of the remaining whipped cream.

Top it off: Garnish with mini marshmallows, more crumbs, chocolate shavings, or a drizzle of chocolate sauce. A quick torch on the mini marshmallows adds a toasted look if you have one.

Chill (recommended): Refrigerate for 30–60 minutes to help the layers set and the crumbs soften slightly. You can serve right away if you’re short on time.