Ingredients

1 box instant chocolate pudding 6 serving size

2.5 cups cold milk

16 graham crackers

7 oz marshmallow creme

4 oz cream cheese softened

8 oz frozen whipped topping thawed

Instructions

Line a 9×13 pan with foil or parchment paper, allowing paper to overhang pan.

In a medium bowl, whisk together pudding mix and milk until smooth and creamy. Pour into 9×13 pan and spread into an even layer.

Chill pudding layer while you mix up the marshmallow layer.

In a medium bowl, beat together cream cheese and marshmallow cream until smooth. Fold in whipping topping.

Spread marshmallow layer over chocolate layer. Cover with foil.

Freeze layers about 6 hours, until firm enough to cut through. Use the foil or parchment paper to remove layers from 9×13 pan and place on a cutting board.

Break 15 graham crackers in half. Slice pudding/marshmallow layers into 15 squares the same size as the graham crackers.