- 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
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.